Sauteed Butterflied Chicken with Mushroom-Sage Pan Sauce
By America's Test KitchenPublished on September 12, 2011
Time
1¼ hours
Yield
Serves 4
Ingredients
4 teaspoons minced fresh sage leaves 1 medium clove garlic, mincedSalt and ground black pepper 1 whole chicken (3 pounds), butterflied according to illustrations 1 to 51 tablespoon vegetable oil 2 medium shallots, minced5 ounces wild mushrooms (about 2 cups), assorted, sliced2 tablespoons dry vermouth ½ cup low-sodium chicken broth 1 tablespoon unsalted butter
Instructions
- Mix 2 teaspoons of the sage, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Following illustrations 6 and 7, loosen the skin on each leg and thigh; rub the herb mixture under the skin. Loosen the breast skin; rub the remaining herb mixture under the skin. Lightly season chicken with salt and pepper. Let stand at room temperature 15 minutes to allow flavors to meld.
- Heat oil in a large sauté pan. Cover bottom of Dutch oven that has a diameter slightly smaller than sauté pan with foil and fill with 5 quarts water. Lay chicken, skin side down in sauté pan. Set Dutch oven on top to hold flat; cook over medium-high heat until skin is nicely browned, about 10 to 15 minutes. Remove Dutch oven; turn chicken skin side up. Replace Dutch oven and continue cooking until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, about 15-20 more minutes. Transfer chicken to plate; tent with foil to rest while making sauce.
- Remove all but 1 tablespoon fat from pan; return pan to burner at medium-high heat. Add shallots; sauté until softened about 2 minutes. Add mushrooms; sauté until juices release and mushrooms soften; about 2 minutes. Add vermouth; cook until liquid has almost evaporated, about 1 minute. Add chicken broth; simmer until thickened, about 2 minutes. Stir in remaining sage. Remove from heat and swirl in butter. Carve chicken following illustrations 8 and 9, serve with pan sauce.
Time
1¼ hoursYield
Serves 4Ingredients
4 teaspoons minced fresh sage leaves
1 medium clove garlic, minced
Salt and ground black pepper
1 whole chicken (3 pounds), butterflied according to illustrations 1 to 5
1 tablespoon vegetable oil
2 medium shallots, minced
5 ounces wild mushrooms (about 2 cups), assorted, sliced
2 tablespoons dry vermouth
½ cup low-sodium chicken broth
1 tablespoon unsalted butter
Test Kitchen Techniques
Ingredients
4 teaspoons minced fresh sage leaves
1 medium clove garlic, minced
Salt and ground black pepper
1 whole chicken (3 pounds), butterflied according to illustrations 1 to 5
1 tablespoon vegetable oil
2 medium shallots, minced
5 ounces wild mushrooms (about 2 cups), assorted, sliced
2 tablespoons dry vermouth
½ cup low-sodium chicken broth
1 tablespoon unsalted butter
Test Kitchen Techniques
Ingredients
4 teaspoons minced fresh sage leaves
1 medium clove garlic, minced
Salt and ground black pepper
1 whole chicken (3 pounds), butterflied according to illustrations 1 to 5
1 tablespoon vegetable oil
2 medium shallots, minced
5 ounces wild mushrooms (about 2 cups), assorted, sliced
2 tablespoons dry vermouth
½ cup low-sodium chicken broth
1 tablespoon unsalted butter
Test Kitchen Techniques
Why This Recipe Works
A butterflied chicken cooks faster and more evenly than a traditional whole bird. We wanted to work out some kinks in our butterflied chicken recipe so it would be perfect as well as quick. For our butterflied chicken recipe we preferred splitting the chicken at the back rather than the breast. Tucking the legs under made for a better presentation of our butterflied chicken recipe. We thought pounding the chicken might decrease the cooking time, but it made no noticeable difference. However, it was easier to weight a chicken that had been pounded to a uniform thickness.
Instructions
- Mix 2 teaspoons of the sage, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Following illustrations 6 and 7, loosen the skin on each leg and thigh; rub the herb mixture under the skin. Loosen the breast skin; rub the remaining herb mixture under the skin. Lightly season chicken with salt and pepper. Let stand at room temperature 15 minutes to allow flavors to meld.
- Heat oil in a large sauté pan. Cover bottom of Dutch oven that has a diameter slightly smaller than sauté pan with foil and fill with 5 quarts water. Lay chicken, skin side down in sauté pan. Set Dutch oven on top to hold flat; cook over medium-high heat until skin is nicely browned, about 10 to 15 minutes. Remove Dutch oven; turn chicken skin side up. Replace Dutch oven and continue cooking until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, about 15-20 more minutes. Transfer chicken to plate; tent with foil to rest while making sauce.
- Remove all but 1 tablespoon fat from pan; return pan to burner at medium-high heat. Add shallots; sauté until softened about 2 minutes. Add mushrooms; sauté until juices release and mushrooms soften; about 2 minutes. Add vermouth; cook until liquid has almost evaporated, about 1 minute. Add chicken broth; simmer until thickened, about 2 minutes. Stir in remaining sage. Remove from heat and swirl in butter. Carve chicken following illustrations 8 and 9, serve with pan sauce.
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