DEGLAZING A PAN

Ingredients

• 2 Skin On Chicken Breasts
• 1 Small Shallot, minced
• 1 Garlic Clove, minced
• 1/2 cup Dry White Wine
• 1/2 cup High-Quality Chicken Stock
• 1 Tablespoon Fresh Thyme
• 1 Tablespoon Fresh Chives, minced
• 1 Tablespoon Italian Parsley, minced
• 2 Tablespoons Unsalted Butter
• 1 teaspoon Cornstarch
• 1 dash Fish Sauce
• 1 pinch Lemon Zest
• 1 Tablespoon Canola Oil (or other high smoke point oil ie. vegetable, grapeseed)
• Kosher Salt
• Freshly Ground Black Pepper

Instructions

• Preheat your oven to 450°F.
• Begin to heat a medium oven-safe sauté pan over medium heat. Just coat the bottom of the pan with canola oil. Once the oil is heated, hard sear the chicken starting skin side down in the pan, about 5 to 6 minutes. As that cooks, prepare your herbs. Then flip over the chicken and cook for another 2 minutes.
• Put the entire pan in the oven, which is where it will finish cooking, for about 6 to 7 minutes. If you want to be extra cautious, you can check the internal temperature and make sure it reaches 150-155°F. It will continue cooking once it’s out of the oven, which will take it to 165°F.
• Once it’s out of the oven, rest the chicken on a heat proof surface. Take out all but about 1 Tablespoon of grease from the pan.
• Next, place the pan back over medium heat and add the garlic and shallot. When those start to break down and become aromatic, add your chicken stock and wine. Reduce this mixture by half, making sure to scrape the fond off the bottom of the pan.
• Dredge the butter in the cornstarch, then add it to the pan and continually stir until it’s fully incorporated and the sauce has thickened.
• Finish the sauce with the fresh herbs, lemon zest, and a dash of fish sauce. Season it with salt and pepper to taste then use your delicious pan sauce on your chicken.