🫙 From the Spice Rack
skillet-roasted tarragon chicken
Skillet-Roasted Tarragon Chicken 4 (10-12 ounce) bone-in, skin-on chicken breasts Salt Ground black pepper 3 teaspoons vegetable oil (divided) 1 shallot, minced 3/4 cup low-sodium ...
maineasy
Ingredients7 items
Ingredients
- 4(10-12 ounce) bone-in, skin-on chicken breasts
- 3teaspoonvegetable oil (divided)
- 1shallot, minced
- 3/4cuplow-sodium chicken broth
- 1/2cupdry white wine or vermouth
- 3tablespooncold unsalted butter, cut into 3 pieces
- 2teaspoonminced fresh tarragon or 1 teaspoon dried
Directions
- 1
Skillet-Roasted Tarragon Chicken 4 (10-12 ounce) bone-in, skin-on chicken breasts Salt Ground black pepper 3 teaspoons vegetable oil (divide
- 2
If not using ovenproof skillet, place an empty 13 x 9-inch baking dish on the rack, and preheat oven to 450 degrees F
- 3
Pat chicken dry with paper towels
- 4
season with salt and pepper
- 5
Heat 1 teaspoon oil in a 12-inch skillet over high heat, until just smoking
- 6
Add chicken, skin-side down
- 7
Cook until golden brown on both sides, about 10 minutes, turning once
- 8
If using an ovenproof skillet: Transfer to hot oven