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Pan-Roasted Chicken with Cognac Mustard Sauce + Anolon Giveaway
COOKE LIKE A CHAMPION14Ingredients
60Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1/2 cup salt
- 2 qt. water
- 2 chicken breasts (each bone-in, skin-on, and thighs, breasts cut into four pieces)
- freshly ground black pepper
- 1 Tbsp. vegetable oil
- 1 shallot (large, minced)
- 3/4 cup low sodium chicken broth
- 1/4 cup white wine
- 1/4 cup cognac (or brandy)
- 2 sprigs fresh thyme (plus more for garnish)
- 1 Tbsp. Dijon mustard
- 2 Tbsp. unsalted butter (cut into tablespoon-sized pieces and chilled)
- salt
- pepper
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