Eric and I will be celebrating our six year wedding anniversary next month, and that means we’ve had our current cookware for the same length of time. We had no idea then that our cookware would be used as frequently as it is or that we would be taking it through three out of state moves. If you were to take a peek at our saucepans and skillets, you would find them well used (that’s what happens when they’re used almost daily). The nonstick coating has begun to chip away, and it’s obvious what that cookware has been through in the six years since we received it.
One of the goodies I got from Big Summer Potluck last year was an Anolon “Everything Pan,” and Eric and I have used it so much in the almost year since we’ve had it. I hadn’t heard of Anolon before BSP, but I’ve been a fan of theirs since first cooking with that pan. So when Anolon contacted me to see if I’d like to review another piece of cookware and give one to a lucky reader, I jumped at the opportunity. Since I already knew how much we liked the Everything Pan, I decided to try another piece of cookware from the Nouvelle Copper Stainless Steel line, this time the 3 Quart Covered Sauté Pan. This pan is every bit as versatile as the Everything Pan, and it is quickly on its way to becoming the most used pan in our kitchen. It has high sides, which makes it perfect for pan-frying, sautéing a bunch of greens, making sauces (which are easier to pour thanks to the shape of the pan and the helper handle) and loads of other things. Like I said, it’s really versatile.
I was actually planning to make risotto in mine but ultimately decided to make a recipe that would involve testing it on the stovetop and in the oven, which is how I ended up at this recipe for pan-roasted chicken. It was the perfect way to test out our new pan because it involved searing, roasting and sauce making, all of which the sauté pan handled wonderfully. Since our family of three rarely needs an entire roast chicken, unless we’re planning to make something with the leftovers, we decided to change the recipe up a bit and use bone-in, skin-on breasts and thighs. The chicken is first seared to achieve a crispy skin and then roasted to finish cooking. Once it’s done roasting, shallot, cognac, Dijon mustard and fresh thyme come together in a simple but flavorful pan sauce. It takes just over 30 minutes of cook time for this to go from stovetop to table, something that obviously isn’t possible when roasting a whole chicken. We loved this meal, and Clara devoured the chicken. We made mashed potatoes (to soak up some of that wonderful pan sauce) and broccolini as sides, and it was the perfect Sunday dinner. We’ll be making it again soon, but not before we try a few other recipes in our new favorite pan.
Anolon has kindly offered to send one of you lucky readers a 3 Quart Covered Sauté Pan, so head on over to the giveaway page to enter! Full disclosure: This giveaway is sponsored by Anolon, and I received the same piece of cookware to review. All opinions are purely my own.
- YIELD: 3 servings
For the chicken:
½ cup salt
2 quarts water
2 each bone-in, skin-on chicken breasts and thighs, breasts cut into four pieces
Freshly ground black pepper
1 tablespoon vegetable oil
For the sauce:
1 large shallot, minced
¾ cup low-sodium chicken broth
¼ cup white wine
¼ cup cognac or brandy
2 sprigs fresh thyme, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, cut into tablespoon-sized pieces and chilled
Salt and pepper, to taste
Dissolve salt in cold water in a large container. Submerge the chicken in brine and refrigerate for 30-60 minutes (skip if using a kosher chicken). Remove from brine and pat dry with paper towels. Season generously with freshly ground black pepper.
Place oven rack on lowest position and heat oven to 450º. Heat oil in a large ovensafe skillet over medium high heat until just smoking. Place the chicken, skin side down, into the skillet and cook for 6-8 minutes, or until the chicken is well browned, reducing the heat as needed. Flip and continue cooking for an additional 3 minutes, until the chicken is lightly browned on the second side.
Flip the chicken skin side down again and place the skillet in the oven. Cook for about 10 more minutes, until the chicken is cooked through. Remove the skillet from the oven and transfer chicken to a serving platter. Pour off all but about a teaspoon of fat left in the skillet.
Place the skillet over medium-high heat and add the shallot. Cook for about 2 minutes, until softened. Stir in the chicken broth, white wine, cognac or brandy and thyme sprigs. Use a whisk to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 6 minutes. Stir in any accumulated chicken juices and continue cooking another 30 seconds. Remove from heat and remove the thyme sprigs. Whisk in the Dijon and then the butter, 1 piece at a time. Taste and add salt and pepper as needed. Pour sauce over chicken and serve immediately, sprinkling with more fresh thyme if desired.