Flavorful and moist, perfect for a winter evening
Ingredients
- 2 frenched chicken breasts
- 2 ounces salad oil
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pint roasted chicken stock
- 8 ounces apple cider
- 2 ounces brandy
- 1 ounce salad oil
- 1 ounce arrowroot
- Water as needed
- 1 ounce onions, medium diced
- 1 ounce carrots, medium diced
- 1 ounce celery, medium diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
DIRECTIONS FOR CHICKEN:
Season the chicken breasts with salt and pepper, making sure to season both the skin and the meat under the skin.
Heat oil in a sauté pan and sear the chicken breast skin-side down until crispy. Add the fresh herbs to the pan and continue cooking until the chicken is halfway done.
Place the pan in a 400°F oven and cook the chicken until it reaches an internal temperature of 163°F.
Remove the chicken breasts from the pan and allow to rest at room temperature until ready for serving.
DIRECTIONS FOR APPLE CIDER REDUCTION:
In a small sauté pan, heat the oil, then add the carrots, celery, and onions and sauté until browned.
Carefully add the brandy to the pan, as it may flare up. Reduce the flame to a medium heat and reduce the brandy until about ¼ of the original amount has evaporated.
Add the chicken stock and apple cider, bring to a boil, then simmer until the sauce has reduced by almost half of the original volume.
Strain the sauce through a chinoise into a different sauce pan, then return to the stove and continue reducing until the sauce has thickened enough to coat the back of a soup spoon.
Season with salt and pepper to taste.
If needed to thicken the sauce more, make a slurry with the water and arrowroot. Bring the sauce to a boil, then whisk in the slurry and continue to whisk until the sauce boils again and the sauce thickens enough to coat the back of a soup spoon.
Adjust seasoning, if needed, and keep hot until service
