Stovetop-Roasted Chicken with Lemon-Cornichon Sauce
Crispy-skinned chicken pieces on top of the stove, with no mess and no fuss? An unconventional method makes it easy.
Why This Recipe Works
To get ultracrispy skin on our bone-in chicken pieces, we dried the chicken well and then placed it skin side down in a cold nonstick skillet. We seasoned the meat with fresh rosemary, covered the skillet, and cooked the chicken over medium heat to render the fat until the skin was light golden brown. Then we increased the heat to medium-high to fully cook the chicken and take the skin to a gorgeous deep golden brown. While the chicken rested, we made an easy pan sauce with chopped briny cornichons, garlic, more rosemary, lemon zest and juice, butter, and minced fresh tarragon.
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