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Chicken Breasts with Kumquat-Honey Sauce

Chicken Breasts with Kumquat-Honey Sauce
These chicken breasts are cooked using a technique known as short-braising, which relies on the same principles as longer braising. The meat is first seared to brown the exterior and then gently simmered in a small amount of liquid so it emerges tender and succulent.

Ingredients:

  • 4 boneless chicken breast halves, each 6 to
     8 oz., with skin
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil
  • 1 shallot, thinly sliced
  • 1⁄4 cup brandy
  • 4 oz. kumquats, quartered
  • 1 Tbs. honey
  • 1 Tbs. chicken demi-glace
  • 3⁄4 cup chicken stock
  • 2 whole star anise
  • 1 Tbs. unsalted butter, at room temperature

Directions:

Season the chicken with salt and pepper. In a braiser over medium-high heat, warm the olive oil. Place the chicken, skin side down, in the pan and cook until golden, 3 to 4 minutes. Turn the chicken over and brown for 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the shallot and cook, stirring occasionally, until tender, about 3 minutes. Add the brandy and boil until almost evaporated, about 2 minutes. Add the kumquats, honey, demi-glace, stock and star anise and bring to a boil.

Return the chicken, skin side up, to the pan. Cover and cook until the chicken is opaque throughout, about 10 minutes. Transfer to a carving board and cut into 1/2-inch slices.

Whisk the butter into the sauce, increase the heat to medium-high and cook until thickened, about 2 minutes. Pour the sauce over the chicken and serve immediately.
Serves 4.
Williams-Sonoma Kitchen.