Pan-Roasted Chicken With Vinegar-Tarragon Sauce

• cornstarch↗1 teaspoon
• chicken broth↗1 cup
• cider vinegar↗1⁄2 cup
• honey↗2 teaspoons
• chicken (bone in, trimmed)↗3 lbs
• salt and pepper
• vegetable oil↗2 teaspoons
• shallot, minced↗1
• garlic cloves, crushed and peeled↗4
• unsalted butter↗1 tablespoon
• tarragon, chopped1 tablespoon

Step-by-step instructions

1. 1

   Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside.

2. 2

   Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up.

3. 3

   Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.

4. 4

   Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve.