The Chew: Pan-Roasted Chicken With White Wine Sauce

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The Chew: Pan-Roasted Chicken With White Wine Sauce

Kenji Lopez-Alt, the author of “The Food Lab” was on The Chew once again, this time to help one Chew viewer with a cooking dilemma. She shared that her family loves chicken and she always has plenty in the fridge, but wanted a way to make it feel a bit fancier for date night with her husband. Kenji immediately said a pan sauce is the way to go. He also explained that homemade stock is a lot different than store-bought stock, because of the gelatin. Normally, that gelatin would come from the bones of the chicken, but in this case, Kenji added it to give you the texture you’re looking for. He prepared a recipe for Pan-Roasted Chicken with White Wine Sauce, and said you want to take the chicken out at 150 degrees, which is lower than recommended, but still safe as long as you let it rest. Plus, at that temperature, your chicken will be much juicier!

To get the recipe for this delicious chicken dish, click next page.

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The Chew: Pan-Roasted Chicken With White Wine Sauce Recipe Ingredients

The Chew: Pan-Roasted Chicken With White Wine Sauce

Kenji Lopez-Alt shared a recipe for Pan-Roasted Chicken with White Wine Sauce, showing how to make a delicious pan sauce. (artbystevejohnson / Flickr)

  • 1 tbsp canola oil
  • 1/2 C chicken stock – homemade or store-bought, low-sodium
  • 1 small shallot – minced
  • 2 tbsp unsalted butter
  • 1 tbsp fresh chives – minced
  • 1 tbsp fresh tarragon leaves – minced
  • kosher salt and freshly ground black pepper
  • 2 whole airline chicken breasts (or boneless, skin-on chicken breasts)
  • 1/2 C dry white wine
  • 1 1/2 tsp powdered gelatin
  • 1 medium clove garlic – minced
  • 2 tsp soy sauce
  • 1 tbsp fresh parsley leaves – minced
  • 1 tbsp fresh chervil – minced

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The Chew: Pan-Roasted Chicken With White Wine Sauce Recipe Directions

  1. Adjust the oven rack to the center and preheat the oven to 450 degrees
  2. Pat the chicken breasts dry, then season with a good amount of salt and pepper
  3. Heat the oil in an oven-safe medium stainless steel skillet over high heat until the oil just starts to smoke
  4. Gently lay the chicken breasts in the hot skillet, skin-side down
  5. Cook without moving, until the skin is deep golden brown and crispy, about 6 minutes
  6. Gently flip the chicken breasts over, then transfer the skillet to the oven
  7. While the chicken is in the oven, mix the wine and stock in a liquid measuring cup, then sprinkle gelatin over top and set aside
  8. Cook the chicken until 150 degrees in the thickest part, about 7-12 minutes
  9. Remove the skillet from the oven and transfer the chicken to a cutting board
  10. Set aside to rest while you make the pan sauce
  11. Pour off all but one tbsp of the fat from the skillet, then put over high heat
  12. Add the shallots and garlic, then cook, stirring, until soft and fragrant, about 30 seconds
  13. Add the wine and stock mixture, then scrape any brown bits off the bottom with a wooden spoon
  14. Keep cooking on high until the sauce reduces by about 2/3, 5-8 minutes
  15. Stir in the butter and soy sauce, and cook at a strong boil until emulsified, about 30 seconds
  16. Remove from the heat and set aside
  17. Slice the chicken breasts into three pieces on a sharp bias and transfer to individual serving plates
  18. Stir the herbs in the pan sauce, and season with salt and pepper if needed
  19. Spoon the sauce over the chicken, and serve right away

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