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Pan-Roasted Chicken With Vinegar-Tarragon Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.2267
Energy (kCal)397.5397
Carbohydrates (g)37.1478
Total fats (g)19.1791
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside. | 2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up. | 3. Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes. | 4. Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    cider vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    honey 2 teaspoons - - - -
    chicken 3 trimmed - - - -
    salt pepper - - - -
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    shallot 1 minced 115.2 26.88 4.0 0.16
    garlic clove 4 crushed peeled - - - -
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    tarragon 1 tablespoon chopped 5.31 0.904 0.4099 0.1303

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



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