Crispy Chicken with Pan Sauce (Pickled Cherry Peppers/Thyme)
This recipe presents a skin-on boneless chicken breast where the skin actually has a crunch. Pair that crunch with a naturally sweet and sour pan sauce made with shallots, pickled cherry peppers and...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Paper towel
- Plate
- Stove
- Refrigerator
- Measuring spoon
- Measuring cup
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts with skin and backbone
- 1 large Shallot (minced)
- 1/2 cup chicken broth
- 1/4 cup brine from pickled cherry peppers
- 1/2 tbsp arrowroot powder (Or 1 tsp of flour)
- 1 tbsp butter
- 1/4 cup pickled hot cherry peppers (diced)
- 1/2 tsp dried thyme (Or 1 tsp fresh thyme leaves)
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