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The only thing you can see on the ATK site is the video....you have to watch the whole thing and make notes on the recipe. The recipe itself is blurred out so if you really want it, you pay them. But all the information and ingedients/method is in the video. I'll add my notes/recipe at the end if you want it.....
Supper was a success. The chicken skin was super crispy, the sauce, although spicy hot, wasn't overpowering and was more complex than I expected. The chicken stock and butter at the end must really have smoothed out the flavor. My potatoes were yukon golds (small ones) boiled whole until cooked fork-tender, smushed and then crisped in oo and finished with a bit of butter. They were crisp on the outside and velvety-creamy on the inside. Beans were, well, just steamed, buttered beans - always a good choice.
Here's the recipe I wrote up from the video:
Crispy-Skin Chicken Breasts with Vinegar-Hot Pepper Pan Sauce
(America’s Test Kitchen Video recipe)
2 – Skin-on Boneless Chicken Breasts, pounded to ½” even thickness
2 t. Canola Oil
½ t. Salt
¼ t. Pepper
1 Shallot, Minced
1 t. Flour
¼ c. Chopped Hot Cherry Peppers
¼ c. Hot Cherry Pepper Vinegar Brine
½ c. Chicken Stock
1 T. Butter
1 t. Chopped Fresh Thyme
Pierce chicken skin and salt both sides. Allow to sit on rack, covered, in the refrigerator at least 1 hour. Pat breasts dry and sprinkle both sides with ¼ t. pepper. Add 2 t. Canola Oil to cold skillet, add breasts, skin side down. Weigh down with heavy pot and cook over medium heat for approximately 7 – 9 minutes or until lightly brown. Remove weighted pot and continue cooking until very crispy, another 4-6 minutes. Turn and lightly brown remaining side. Remove from pan to rest ~ do not cover.
Remove all but 2 t. fat from pan. Soften minced shallot and then add 1 t. flour, stirring to cook flour. Deglaze with ¼ c. Hot Cherry Pepper juice and ½ c. Chicken Stock. Remove from heat and add 1 Tbsp. butter, stirring to emulsify. Add chopped peppers and 1 t. chopped fresh thyme.
Serve sauce along side chicken so as not to soften crispy skin.
Supper was a success. The chicken skin was super crispy, the sauce, although spicy hot, wasn't overpowering and was more complex than I expected. The chicken stock and butter at the end must really have smoothed out the flavor. My potatoes were yukon golds (small ones) boiled whole until cooked fork-tender, smushed and then crisped in oo and finished with a bit of butter. They were crisp on the outside and velvety-creamy on the inside. Beans were, well, just steamed, buttered beans - always a good choice.
Here's the recipe I wrote up from the video:
Crispy-Skin Chicken Breasts with Vinegar-Hot Pepper Pan Sauce
(America’s Test Kitchen Video recipe)
2 – Skin-on Boneless Chicken Breasts, pounded to ½” even thickness
2 t. Canola Oil
½ t. Salt
¼ t. Pepper
1 Shallot, Minced
1 t. Flour
¼ c. Chopped Hot Cherry Peppers
¼ c. Hot Cherry Pepper Vinegar Brine
½ c. Chicken Stock
1 T. Butter
1 t. Chopped Fresh Thyme
Pierce chicken skin and salt both sides. Allow to sit on rack, covered, in the refrigerator at least 1 hour. Pat breasts dry and sprinkle both sides with ¼ t. pepper. Add 2 t. Canola Oil to cold skillet, add breasts, skin side down. Weigh down with heavy pot and cook over medium heat for approximately 7 – 9 minutes or until lightly brown. Remove weighted pot and continue cooking until very crispy, another 4-6 minutes. Turn and lightly brown remaining side. Remove from pan to rest ~ do not cover.
Remove all but 2 t. fat from pan. Soften minced shallot and then add 1 t. flour, stirring to cook flour. Deglaze with ¼ c. Hot Cherry Pepper juice and ½ c. Chicken Stock. Remove from heat and add 1 Tbsp. butter, stirring to emulsify. Add chopped peppers and 1 t. chopped fresh thyme.
Serve sauce along side chicken so as not to soften crispy skin.
