Looking for new and healthier recipes to use in my day to day life, I was drawing up recipes that I didn’t really want to try. I wanted something new and innovative, something that was healthy and delicious and didn’t feel like a penance when I ate it. When you think of food movements and innovative cooking, an American city that may come to mind is San Francisco, CA. I perused their local online paper, the San Francisco Chronicle, for some inspiration and came across a pan roasted chicken with drizzle that was low in calories, less than 500 calories per serving. The following is an adaptation of that recipe. I was quite pleased, the sauce lent a tart, sweet component to the succulent and savory chicken. I will definitely be making this again.
Pan-Roasted Chicken With Honey-Thyme Sauce
1 Whole chicken broken down into leg and breast quarters
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup finely diced shallot
1 teaspoon minced fresh thyme
1/2 cup apple cider vinegar
1 cup stock
1/3 cup honey
2 teaspoons spicy brown mustard
Preheat the oven to 425 degrees.
For the sauce: Melt the butter in a saucepan over medium-high heat. When the butter is hot and bubbly, add the shallot and cook until soft and translucent, about 2-3 minutes. Add the thyme and stir to combine. Increase heat to high and add the vinegar; cook until reduced by about half. Add the chicken broth and honey; cook until the sauce has reduced enough so that it looks slightly syrupy and very lightly coats the back of a spoon, about 10 minutes. Don’t reduce the sauce too much because it will thicken slightly as it cools. Whisk in the mustard. Remove from heat and set aside. If making ahead, set aside or refrigerate; reheat when roasting the chicken.
For the chicken: Pat chicken dry with paper towels and generously season with salt and pepper.
Pour the olive oil into a large oven-proof skillet; place over high heat. When the oil is hot and shimmering, place chicken skin side down and sear until the skin is a rich, deep brown, about 4-5 minutes. Turn the chicken skin side up. Place the pan in the oven; roast about 30-35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer). Transfer to a large platter; keep warm until ready to serve. To finish: Drizzle some sauce over each chicken breast and serve.