Pan-Roasted Chicken Breasts With Onion and Ale Sauce
"Cook's Illustrated. "Try to choose 10- to 12-ounce split chicken breasts with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead. Brown ale gives this sauce a nutty, toasty, bittersweet flavor. Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices."..."
INGREDIENTS
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1 bay leaf
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1 teaspoon light brown sugar
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1 cup kosher salt (or 1/2 cup table salt)
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4 chicken breast halves, bone-in and skin-on about 3/4 pounds each
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ground black pepper
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1 teaspoon vegetable oil
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1/2 medium onion, sliced very thin
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3/4 cup low sodium chicken broth
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1/2 cup brown ale
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1 sprig fresh thyme
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3 tablespoons unsalted butter, cut into 3 pieces
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table salt
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ground black pepper
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1/2 teaspoon cider vinegar
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