America's Test Kitchen Weeknight Roast Chicken Pan Sauce
Roast chicken is a classic dish that is perfect for any weeknight dinner. It is easy to prepare, and it is always a crowd-pleaser. However, what makes a roast chicken truly special is the pan sauce that you serve with it. The right pan sauce can elevate a simple roast chicken to the next level, and America's Test Kitchen has perfected the recipe for the perfect weeknight roast chicken pan sauce. In this article, we will explore the recipe for America's Test Kitchen Weeknight Roast Chicken Pan Sauce, step by step.
Ingredients
The first step in making America's Test Kitchen Weeknight Roast Chicken Pan Sauce is to gather all of the necessary ingredients. Here is a list of what you will need:
- 1 tablespoon vegetable oil
- 4 bone-in chicken thighs, skin-on
- Salt and pepper
- 1 shallot, minced
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley
Instructions
Now that you have all of your ingredients, it's time to start cooking. Follow these step-by-step instructions to make America's Test Kitchen Weeknight Roast Chicken Pan Sauce:
- Preheat your oven to 450 degrees F.
- Heat the oil in a large oven-safe skillet over medium-high heat.
- Season the chicken thighs with salt and pepper.
- Add the chicken thighs to the skillet, skin-side down, and cook until the skin is browned and crispy, about 5-7 minutes.
- Flip the chicken thighs over and transfer the skillet to the preheated oven.
- Roast the chicken thighs until they are cooked through, about 20-25 minutes.
- Remove the skillet from the oven and transfer the chicken thighs to a plate.
- Place the skillet back over medium-high heat and add the shallot and garlic.
- Cook until the shallot is softened, about 2-3 minutes.
- Add the chicken broth, white wine, and Dijon mustard to the skillet.
- Bring the mixture to a boil and cook until the sauce has thickened slightly, about 5 minutes.
- Remove the skillet from the heat and stir in the butter until it has melted.
- Add the chopped parsley and stir to combine.
- Season the sauce with salt and pepper to taste.
- Pour the sauce over the chicken thighs and serve immediately.
Tips and Tricks
Now that you know how to make America's Test Kitchen Weeknight Roast Chicken Pan Sauce, here are a few tips and tricks to help you perfect the dish:
- Make sure to use an oven-safe skillet that is large enough to fit all of the chicken thighs comfortably.
- If you don't have chicken broth, you can use vegetable broth or water instead.
- Be sure to use a dry white wine that you would actually drink, as the flavor will come through in the sauce.
- If you prefer a thicker sauce, you can add a bit of cornstarch or flour to the mixture to help it thicken.
- Don't be afraid to experiment with different herbs and spices to customize the sauce to your liking.
Conclusion
America's Test Kitchen Weeknight Roast Chicken Pan Sauce is a delicious and easy-to-prepare dish that is perfect for any weeknight dinner. By following the step-by-step instructions and using the right ingredients, you can create a flavorful and savory pan sauce that will take your roast chicken to the next level. So why not give it a try tonight?