Roasted Chicken with Garlic-Sherry Sauce Recipe
- 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
- 1. 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.
- 2. 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 1-2 hours, turning several times.
- 3. Preheat oven to 400°. 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.
- 4. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon.
- 5. In the drippings, saute garlic for 1 minute. Add 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.
1 chicken breast half with 1/4 cup sauce equals 534 calories, 29 g fat (12 g saturated fat), 197 mg cholesterol, 508 mg sodium, 3 g carbohydrate, trace fiber, 60 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.