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Pan Roasted Chicken with Vinegar Sauce Recipe

Ingredients

Scale
  • 1 chicken cut up into pieces (about 3 pounds)
  • 1 cup chicken broth
  • 1/2 cup cider vinegar
  • 2 teaspoons honey
  • Salt
  • Pepper
  • 1 shallot (minced or diced)
  • 4 garlic cloves (crushed and minced)
  • 1 tablespoon butter
  • 1 teaspoon tarragon
  • 2 teaspoons vegetable oil

Instructions

  1. Preheat oven to 450F.
  2. Pat chicken dry with paper toweling and salt and pepper to taste.
  3. In a small bowl or 2 cup measuring cup, mix together the corn starch, chicken broth, vinegar, and honey-set aside.
  4. Using a 12-inch ovenproof skillet over medium-high heat, using the oil, cook the chicken skin side down until golden brown. Remove the chicken onto a platter skin side up and set aside.
  5. You should have about 1 tablespoon of fat left in the skillet if not, drain any excess. Add the garlic and shallots into the skillet and cook until fragrant or until mixture starts to brown.
  6. Stir in the vinegar and broth mixture while scraping any drippings from the bottom of the skillet.
  7. Bring the mixture to a boil and arrange the chicken back into the skillet skin side up. Roast for 15 to 20 minutes to an internal temperature of 160 for white meat, and 175 for the legs and thighs.
  8. Remove chicken to a serving platter and tent with aluminum foil to rest while preparing the sauce.
  9. In the same skillet bring the juices to a boil and cook until the mixture starts to thicken. Stir in the butter and tarragon; serve the sauce over the chicken.