Roasted Chicken with Garlic-Sherry Sauce Recipe

Ingredients

• 2 quarts water
• 1/2 cup salt
• 4 bone-in chicken breast halves (12 ounces each)
• 3/4 teaspoon pepper, divided
• 2 teaspoons canola oil
• 8 garlic cloves, peeled and thinly sliced
• 1 cup reduced-sodium chicken broth
• 1/2 cup sherry or additional reduced-sodium chicken broth
• 3 fresh thyme sprigs
• 1/4 cup butter, cubed
• 1 teaspoon lemon juice

Directions

• For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature.
• Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 1-2 hours, turning several times.
• Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat.
• Bake, uncovered, at 400° for 20-25 minutes or until juices run clear. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon.
• In the drippings, saute garlic until tender. Add the broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken. Yield: 4 servings.

Roasted Chicken with Garlic-Sherry Sauce published in Country Woman April/May 2008, p25