Roasted Chicken With Garlic-Sherry Sauce Recipe

Name: Roasted Chicken With Garlic-Sherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 400u00b0. 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 170u00b0. 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.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 quarts water, 1/2 cup salt, 4 bone-in chicken breast halves (12 ounces each), 3/4 teaspoon pepper, divided, and more.

Yes, Roasted Chicken With Garlic-Sherry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken With Garlic-Sherry Sauce

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