The Breast Of Times Recipe

If using the brine, combine 4 cups water, 2 tbsp kosher salt, 1 tbsp brown sugar, 1/2 tsp peppercorns and 1 bay leaf in a bowl or container. Stir until salt and sugar dissolve. Submerge the chicken breasts in the brine, cover and refrigerate 30–60 minutes (do not exceed 2 hours for large pieces). Remove chicken from brine, pat thoroughly dry with paper towels and discard brine.

Bring the chicken to near room temperature for 15–20 minutes after brining or straight from fridge if not brined. Preheat oven to 400°F (200°C).

Pat the chicken skin and cavity area dry. Rub the chicken breasts all over with 1 tbs olive oil to help seasonings adhere.

In a small bowl, mix 1.5 tsp kosher salt, 1 tsp freshly ground pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Sprinkle and rub the mixture evenly over the skin side and exposed meat of both breasts.

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot. Place the breasts skin-side down in the dry skillet. Sear without moving until the skin is deeply golden and crisp, 6–8 minutes. If the skin browns too quickly, reduce heat slightly.

Flip the breasts and sear the flesh side 1–2 minutes until lightly browned.

Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 155–160°F (68–71°C), about 10–14 minutes depending on size. Remove from oven and transfer chicken to a plate, tent loosely with foil and rest 8–10 minutes (temperature will rise to safe 165°F / 74°C while resting).

While the chicken rests, place the skillet back on medium heat. Add 2 tbsp unsalted butter to the hot pan drippings. When the butter is melted and foaming, add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Add the 2 minced garlic cloves and cook 20–30 seconds until aromatic, taking care not to burn.

Pour in 1/2 cup dry white wine (or chicken stock) to deglaze the pan, scraping up all browned bits with a wooden spoon. Simmer until reduced by roughly half, about 2–3 minutes.

Lower heat to medium-low and stir in 1/2 cup heavy cream, 1 tsp Dijon mustard, 1 tbsp lemon juice and 1 tsp fresh thyme leaves. Simmer gently until sauce thickens slightly, 2–3 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, adjusting to preference.

If the sauce is too thin, simmer a little longer; if it separates, whisk in an extra small knob (1 tsp) of cold butter off the heat to bring it together.

Return the rested chicken to the skillet skin-side up to warm for 1 minute in the sauce (do not submerge skin, to keep it crisp). Spoon sauce over the flesh side once and transfer to serving plates.

Drizzle the chicken lightly with the remaining 1 tbsp extra-virgin olive oil and sprinkle the chopped parsley over each breast. Serve with lemon wedges on the side to squeeze over just before eating.

Suggested accompaniments: roasted baby potatoes, sautéed green beans, or a simple arugula salad dressed with lemon and olive oil.