Pan-Seared Chicken Breasts with Mustard, Rosemary and Capers
- Yield: 4 servings
- 6-- chicken breasts, bone-in and skin-on
- 1tablespoon white wine vinegar
- 3/4cup kosher salt
- 1tablespoon olive oil
- 1/2teaspoon salt
- 1/4teaspoon black ground pepper
- 3cups chicken stock
- 2tablespoons mustard
- 1/3cup capers
- 1teaspoon fresh chopped rosemary
- In large bowl, combine vinegar with 8 – 10 cups water. Add the vinegar and ¾ cup kosher salt; stir together to dissolve. Add chicken breasts and place in refrigerator for 3 hours. Remove chicken from water; dry well with paper towels.
- Preheat oven to 425F. In large frying pan over medium heat, warm olive oil. Add chicken breasts, skin side down, and cook until light golden, about 5 – 6 minutes. Turn chicken, season with remaining salt and pepper, and continue to cook until golden brown, about 5 to 6 minutes more. Place pan in oven and cook additional 20 minutes. Remove chicken from pan; place on warm platter and cover with foil to keep warm.
- Pour off any excess fat from frying pan. Place pan back on high heat. Add chicken stock and bring to a boil. Add mustard, capers and rosemary; continue to simmer until stock is reduced by half, about 5 – 7 minutes.
- To serve, place chicken breasts on platter and spoon sauce over chicken.
Adapted from Weir Cooking in the City by Joanne Weir, Simon and Schuster, 2004.