SERVES 4
TOTAL TIME: 45 minutes
If your baby carrots are particularly thick, they may require a longer microwaving time to become tender. Of course, you can substitute regular carrots, peeled and cut into 1-inch pieces, for the baby carrots.
|
1½ |
pounds baby carrots |
|
Salt and pepper |
|
|
1 |
tablespoon vegetable oil |
|
4 |
(12-ounce) bone-in split chicken breasts, trimmed |
|
6 |
tablespoons unsalted butter |
|
1 |
teaspoon sugar |
|
1 |
shallot, minced |
|
2 |
teaspoons minced fresh tarragon |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss carrots with ¼ teaspoon salt and pinch pepper in bowl. Cover and microwave until carrots begin to soften, 5 to 7 minutes, stirring halfway through cooking. Drain well.
2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Lay chicken, skin side down, in skillet and cook until well browned, about 5 minutes. Transfer chicken, browned side up, to 13 by 9-inch baking dish and bake until chicken registers 160 degrees, 15 to 20 minutes.
3. While chicken bakes, pour off any fat left in skillet, add 2 tablespoons butter, and melt over medium heat. Add drained carrots and sugar and cook, stirring occasionally, until golden brown and tender, about 10 minutes.
4. Microwave remaining 4 tablespoons butter and shallot in bowl on 50 percent power until butter has melted and shallot is softened, 30 to 60 seconds. Stir in tarragon. Drizzle butter mixture over chicken and carrots before serving.