Pan-Roasted Chicken with Honey-Thyme-Cider Vinegar Drizzle

Photo: Craig Lee, Special To The Chronicle

adapted from the San Francisco Chronicle

submitted by Jeanne Milligan

preparation time: 45 minutes

serves 4

For the drizzle sauce (can be made ahead):

2 tablespoons unsalted butter

¼ cup finely diced shallots

1 teaspoon minced fresh thyme

¾ cup apple cider vinegar, divided

1 cup low-sodium chicken broth

½ cup honey

2 teaspoons spicy brown mustard

For the chicken:

4 airline chicken breasts with skin (see below)

Kosher salt & freshly ground black pepper to taste

2 tablespoons olive oil

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 to 3 minutes. Add the thyme and stir to combine. Increase heat to high and add ½ cup of 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 cooks. 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:  Preheat the oven to 425 degrees F. 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 breasts skin side down and sear until the skin is a rich, deep brown, about 4 to 5 minutes. Turn the chicken skin side up. Then place the pan in the oven and roast about 10 to 15 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: Drain any excess fat from the chicken skillet; place the skillet over medium-high heat. When the pan is hot, pour in the remaining ¼ cup vinegar; cook, stirring and scraping up any flavorful brown bits from the bottom of the pan. When the mixture has reduced slightly, remove the skillet from heat and whisk the contents into the sauce. Adjust seasoning with salt and pepper. The sauce can be served warm or room temperature.  Drizzle some sauce over each chicken breast and serve.

Airline chicken breast is a cut of breast meat that includes the attached drumette portion of the wing. If you can’t find airline chicken breasts, substitute regular boneless, skin-on chicken breasts.