Serves 4
Raw, confited, and pureed garlic all come together to make an intensely flavored sauce for seared skin-on chicken breasts—hands down the best crispy chicken ever.
4 (10-ounce) bone-in, skin on chicken breasts with wing drumette
Kosher salt
Fresh ground black pepper
Canola oil for the pan
4 cloves garlic, thinly sliced
4 cloves Garlic Confit (here)
1 cup white wine
¼ cup Garlic Puree (here)
Juice of 1 lemon
¼ cup chopped fresh dill
Preheat the oven to 500°F.
Season the chicken with salt and pepper on the skin side and salt on the other. Slick a high-sided oven-proof skillet with canola oil and heat over medium heat. Arrange the chicken in the skillet, skin side down, and sear. Resist the temptation to move the chicken around. When the breasts move easily when you shake the pan, 3 to 5 minutes, turn over and sear the other side. Turn the breasts over once more so that the skin side is down.
Drain the oil from the skillet and transfer the chicken to the oven. Roast until the juices run clear when you prick the thickest part with a fork, about 8 minutes. Transfer the chicken to a platter.
Drain the fat from the skillet and return to medium heat. Slick with canola oil and add the sliced garlic and garlic confit. Sauté until the garlic is golden and fragrant. Add the wine and stir in the garlic puree. Add the lemon juice and dill and season with salt and pepper. Cook until heated through. Spoon the sauce over the chicken breasts and serve.
NOTE: To get the crispiest skin imaginable, dry the chicken breasts completely with paper towels. If there’s time, put the chicken on a baking sheet and refrigerate, uncovered, overnight to completely dry it out. And be sure the oven is preheated before sliding the pan into it.