A flavorful chicken dish with a herb crust and a luxurious sage and vermouth pan sauce.
45 minutes
A flavorful chicken dish with a herb crust and a luxurious sage and vermouth pan sauce.
Bone-in Split Chicken Breasts, trimmed, patted dry
0 oz
to taste
to taste
Shallots, minced
tablespoons
Fresh Sage Leaves, torn in half
each
Unsalted Butter, cut into pieces, kept cold
tablespoons
tablespoons
cups
cups
1. Preheat the Oven
Adjust oven rack to the middle position and preheat the oven to 450°F.
2. Prepare the Chicken
Trim off the rib section from the chicken breasts using kitchen shears, then pat the breasts dry with paper towels and season generously with salt and pepper.
3. Prepare Shallot and Sage
Mince the shallot until you have about 4 tablespoons and tear the sage leaves in half. Cut the butter into three pieces and keep them in the refrigerator to stay cold.
4. Brown the Chicken
In a 12-inch oven-safe skillet, heat the vegetable oil over medium-high heat until it just starts to smoke. Lay the chicken breasts skin side down in the skillet and cook them for about 6-8 minutes, or until the skin is richly browned.
5. Roast the Chicken
Flip the chicken breasts and brown the other side lightly for about 3 minutes. Then, flip them again so the skin side is down and transfer the skillet to the preheated oven. Roast the chicken until an instant-read thermometer inserted into the thickest part of the breasts reads 160°F, which should take about 15-18 minutes.
6. Transfer the Chicken and Prepare the Pan
Carefully transfer the skillet from the oven and move the chicken to a serving platter to rest. Pour off all but 1 teaspoon of fat from the skillet and place it back on the stove over medium heat.
7. Cook the Shallot
Add the minced shallot to the skillet and cook for about 2 minutes, until softened.
8. Deglaze the Pan
Stir in the chicken broth, vermouth, and sage leaves, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer until it thickens slightly, about 5 minutes. Stir in any accumulated chicken juices from the platter and simmer for another 30 seconds.
9. Finish the Sauce
Remove the sage leaves from the sauce and whisk in the cold butter, one piece at a time, until fully incorporated. Season the sauce with salt and pepper to taste.
10. Serve the Chicken
Spoon the sauce generously over the rested chicken breasts. Serve immediately and enjoy.
Start with high-quality ingredients, especially the chicken. Look for organic, free-range chicken breasts or thighs, which often have better flavor and texture. Fresh herbs will also make a significant difference in the final taste, so avoid dried if possible.
Season your chicken well with salt and pepper before coating it in the herb mixture, and don't forget to season your sauce to taste. Proper seasoning is the difference between a good dish and a great one.
Don't crowd the pan when you're searing the chicken; this will lower the pan's temperature and cause the chicken to steam rather than develop that delicious crust. Let it sear undisturbed so it develops a good crust before flipping.
After cooking, let your chicken rest for a few minutes before slicing. This allows the juices to redistribute, ensuring the meat is moist and tender.
For the sauce, add the sage at the end to keep its flavor bright and fresh. Finish the sauce with a knob of cold butter, swirling it into the sauce off the heat for a velvety finish.
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