Pan-Roasted Chicken with Shallot and Vermouth Sauce | America's Test Kitchen

Ingredients

• 1 1/2 cups kosher salt or 3/4 cup table salt
• 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (follow illustrations below, then cut each breast piece in half), discard wings, and trim excess fat
• Ground black pepper
• 1 teaspoon vegetable oil
• 1 large shallot , minced (about 4 tablespoons)
• 3/4 cup low-sodium chicken broth
• 1/2 cup dry vermouth
• 2 sprigs fresh thyme
• 3 tablespoons unsalted butter , cut into 3 pieces
• Salt and ground black pepper