Stove-top "roast" Chicken With Lemon Sauce

Total Time: 51 mins Preparation Time: 15 mins Cook Time: 36 mins

Ingredients

• Servings: 8
• 1 (4 lb) whole chickens, bone-in and skin-on or 3 1/2 lbs chicken parts
• table salt
• ground black pepper
• 1 tablespoon vegetable oil, divided
• 1 cup low sodium chicken broth, divided
• 1 teaspoon vegetable oil
• 1 medium shallot, minced
• 1 teaspoon flour
• 1 tablespoon fresh lemon juice
• 1 1/2 tablespoons minced fresh parsley
• 1 1/2 tablespoons minced fresh chives
• 1 tablespoon cold unsalted butter
• salt, to taste
• ground black pepper, to taste

Recipe

• 1 trim chicken of excess fat, but leave skin intact. cut chicken into 8 pieces. pat the chicken dry and sprinkle with salt and pepper.
• 2 heat 2 tsp oil in a large skillet over medium-high heat. when shimmering and almost smoking, add chicken pieces, skin side down. cook, undisturbed, 5-8 min or until golden brown.
• 3 flip chicken over. reduce heat to medium-low. add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°f and thighs register 170°f on instant read thermometer inserted into thickest part. remove chicken to a plate, skin side up.
• 4 drain liquid from skillet into pyrex measuring cup. wipe skillet clean with paper towel. add 1 tsp oil to skillet and heat until oil is again shimmering. return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°f and thighs 175°f remove chicken to serving platter, skin-side up, and cover loosely with foil.
• 5 skim fat from reserved liquids and add enough broth to make 3/4 c total.
• 6 add 1 tsp oil to skillet (do not wipe clean this time) over low heat. add shallot and cook, stirring often, until soft, 1 minute. add flour and cook 30 seconds, stirring constantly. increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. add any juices accumulated in the serving platter.
• 7 remove from heat and whisk in lemon juice, parsley, chives and butter. adjust seasoning to taste, pour sauce around chicken, and serve.