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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper. | 2. Adjust oven rack to lowest position and heat oven to 450 degrees. | 3. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.). | 4. Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, bay, brown sugar,brown ale, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add 1/2 teaspoon cider vinegar and discard bay. Spoon sauce around chicken breasts and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bay leaf	1			-	-	-	-
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
kosher salt	1	cup		1613.8703	0.0	359.0408	9.0667
chicken breast half	4	pounds	bone-in	1613.8703	0.0	359.0408	9.0667
black pepper			ground	-	-	-	-
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
onion	1/2		sliced	22.0	5.1370000000000005	0.605	0.055
chicken broth	3/4	cup	low sodium	58.59	1.4175	8.3538	1.9656
brown ale	1/2	cup		1613.8703	0.0	359.0408	9.0667
thyme	1	sprig		-	-	-	-
butter	3	tablespoons	unsalted cut	305.442	0.0256	0.3621	34.5529
table salt				-	-	-	-
black pepper			ground	-	-	-	-
cider vinegar	1/2	teaspoon		0.525	0.0233	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.