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Prep 30min
Total1hr20min
Servings4
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Ingredients
Chicken
2
quarts (8 cups) cold water
1/2
cup salt (preferably non-iodized)
5
black peppercorns
4
cloves garlic, smashed
3
fresh thyme sprigs
4
bone-in skin-on chicken breasts (about 3 lb)
2
tablespoons vegetable oil
Sauce
2
tablespoons butter, softened
2
tablespoons all-purpose flour
2
tablespoons finely chopped onion
1
clove garlic, finely chopped
2
teaspoons tomato paste
1/2
cup white wine or chicken broth
1/2
cup chicken broth
1
fresh thyme sprig
1/2
cup pomegranate juice or cranberry juice
2
teaspoons packed brown sugar
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Steps
1
In large bowl, mix cold water, salt, peppercorns, smashed garlic and 3 thyme sprigs until salt is dissolved. Add chicken and stir well. Cover with plastic wrap and refrigerate at least 30 minutes but no more than 3 hours.
2
Remove chicken from brine and pat dry with paper towels.
3
In 10-inch skillet, heat oil over medium-high heat until shimmering and hot. Add chicken, skin sides down, and cook 5 minutes or until golden brown. Use long-handled tongs to turn chicken and cook 5 minutes longer or until golden. Reduce heat to low.
4
Simmer uncovered about 20 minutes, without turning, until juice of chicken is no longer pink when thickest part is cut to bone (170°F). Remove chicken from skillet and place on plate, reserving drippings in skillet. Cover tightly with foil; set aside.
5
Meanwhile, in small bowl, mix butter and flour with your fingers or a spoon. Knead mixture until it is a smooth paste; set aside.
6
Pour out all but 1 tablespoon drippings from skillet. Place skillet over medium heat and stir in onion. Cook 3 minutes, stirring occasionally, or until soft. Add finely chopped garlic and cook 30 seconds, stirring constantly, until fragrant. Stir in tomato paste and cook 1 minute longer.
7
Add wine and increase heat to high. Heat to boiling, scraping any browned bits off bottom of skillet. Boil wine 5 minutes or until reduced to about 2 tablespoons.
8
Add broth and 1 thyme sprig to skillet. Boil 5 minutes, stirring occasionally, or until reduced by half. Add pomegranate juice and brown sugar. Heat to boiling, stirring pomegranate mixture with wire whisk.
9
Pinch off about half of the butter-flour paste. Drop this into boiling sauce and quickly beat in with wire whisk. Repeat with remaining paste, stirring constantly. Heat sauce to boiling and boil 2 minutes, stirring constantly. Serve sauce with chicken.
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Why it Works: Flour Power
Flour is a good sauce thickener because it contains starch. However, the thickening power of flour’s starch is released only when heated. Mixing flour with a little cold water results in a thick paste or dough. Mixing it with a lot of water and heating it to boiling gives you a smooth sauce. Why? When heated, starch (which usually looks like a little ball) breaks down into tiny pieces. These pieces now absorb great quantities of liquid and thicken your sauce.
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