Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce

Ingredients

• 2 bone-in split chicken breasts (10 to 12 ounces each; ribs and breastbone removed, tenderloin reserved for another use)
• 1 tsp kosher salt (divided (1/2 tsp per breast))
• 0.5 tsp black pepper (divided (1/4 tsp per breast))
• 2 tbsp vegetable oil
• 1 shallot (minced)
• 1 tsp all-purpose flour
• 0.5 cup chicken broth
• 0.25 cup pickled hot cherry pepper brine
• 0.25 cup pickled hot cherry peppers (chopped)
• 1 tbsp unsalted butter (chilled)
• 1 tsp fresh thyme (minced)
• salt and pepper (to taste for finishing the sauce)

Steps

1. 1

   Place 1 chicken breast, skin side down, on a cutting board with the ribs facing away from your knife hand. Run the tip of a boning or paring knife between the breastbone and the meat, working from the thick end toward the thin end. Angle the blade slightly to follow the rib cage and repeat the cutting motion to remove the ribs and breastbone. Remove the wishbone remnant along the top edge. Remove the tenderloin and reserve for another use. Trim excess fat without cutting into the skin. Repeat with the second breast.

2. 2

   Using the tip of a paring knife, poke the skin on each breast evenly 30 to 40 times. Turn the breasts over and poke the thickest half of each breast 5 to 6 times.

3. 3

   Cover the breasts with plastic wrap and pound the thick ends gently with a meat pounder until they are 1/2 inch thick.

4. 4

   Evenly sprinkle each breast with 1/2 teaspoon kosher salt. Place the breasts, skin side up, on a wire rack set in a rimmed baking sheet. Cover loosely with plastic and refrigerate for 1 hour (or up to 8 hours).

5. 5

   Pat the breasts dry with paper towels and sprinkle each breast with 1/4 teaspoon pepper.

6. 6

   Pour 2 tablespoons of vegetable oil into a 12-inch skillet and swirl to coat. Place the breasts, skin side down, into the cold oil.

7. 7

   Place the skillet over medium heat. Place a heavy skillet or Dutch oven directly on top of the breasts to weigh them down. Cook until the skin begins to brown and the meat turns opaque along the edges, about 7 to 9 minutes.

8. 8

   Remove the weight and continue to cook until the skin is well browned and very crispy, about 6 to 8 minutes.

9. 9

   Flip the breasts, reduce the heat to medium-low, and cook until the second side is lightly browned and the meat registers 160 to 165°F (71 to 74°C), about 2 to 3 minutes.

10. 10

    Transfer the breasts to individual plates and let them rest while preparing the pan sauce.

11. 11

    Pour off all but 2 teaspoons of oil from the skillet. Return the skillet to medium heat and add the minced shallot; cook, stirring occasionally, until softened, about 2 minutes.

12. 12

    Add 1 teaspoon of flour and cook, stirring constantly, for 30 seconds.

13. 13

    Increase the heat to medium-high. Add the chicken broth and cherry pepper brine, scraping up any browned bits from the bottom of the pan. Simmer until the sauce has thickened, about 2 to 3 minutes.

14. 14

    Stir in any juices that have accumulated from the resting chicken; return to a simmer and cook for 30 seconds.

15. 15

    Remove the skillet from the heat and whisk in the chopped cherry peppers, chilled butter, and minced thyme. Season with salt and pepper to taste.

16. 16

    Spoon the sauce around the breasts (not over them, to maintain crispiness) and serve.

Notes

To maintain the crispy skin, ensure you spoon the sauce around the chicken rather than over it. The recipe requires at least 1 hour of refrigeration for the salted meat to ensure the best texture. A boning knife is recommended for removing the breastbone and ribs efficiently.

Nutrition per serving

• main dish
• chicken
• pan-seared
• crispy skin
• pan sauce
• dinner
• poultry