Stovetop-Roasted Chicken with Lemon-Cornichon Sauce | America's Test Kitchen

Ingredients

• 2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
• 4 (5- to 7-ounce) bone-in chicken thighs or drumsticks, trimmed
• Salt and pepper
• 1/2 teaspoon minced fresh rosemary
• 2 tablespoons minced cornichon
• 2 garlic cloves, minced
• 2 tablespoons water
• 1/2 teaspoon grated lemon zest plus 1 tablespoon juice
• 6 tablespoons unsalted butter, cut into 6 pieces
• 2 teaspoons minced fresh tarragon