- 5 tablespoons grapeseed oil
- 1 tablespoon Asian fish sauce
- 1 teaspoon fresh black pepper
- 1 teaspoon smoked paprika
- Kosher salt
- Six 10-ounce, bone-in chicken breast halves, with skin
- 2 quarts homemade chicken stock
- 1 1/2 sticks unsalted butter
- 1/4 cup fresh lemon juice
- 2 tablespoons minced parsley
- 1 tablespoon chopped chives
- 1 teaspoon thyme
- Lemon wedges, for serving
How to make this recipe
- In a bowl, whisk 3 tablespoons of the oil with the fish sauce, pepper and paprika; season with salt. Add the chicken breasts and turn to evenly coat. Let marinate at room temperature for 1 hour.
- Meanwhile, in a saucepan, boil the stock until reduced to 1/2 cup, 45 minutes.
- Preheat the oven to 450°. In a skillet, heat the remaining 2 tablespoons of oil. Cook the chicken in 2 batches over moderately high heat until browned, 5 minutes. Transfer the chicken, skin side up, to a rack set over a baking sheet. Roast for 25 minutes, until golden and cooked through. Let rest for 10 minutes.
- In a small saucepan, cook the butter over moderate heat until golden brown, 5 minutes; strain into a bowl. Rewarm the stock and whisk in the browned butter over moderate heat. Add the lemon juice, then stir in the herbs. Transfer the chicken to plates and top with the vinaigrette. Serve with lemon wedges.
Balance this rich chicken with a vibrant, full-bodied white, like Austrian Riesling.