Pan-Roasted Chicken With Shallot And Vermouth Sauce

1. FOR THE CHICKEN: Dissolve salt in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 to 60 minutes. Remove chicken from brine and pat dry with paper towels. Season chicken with pepper.
2. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and continue to cook until lightly browned on second side, about 3 minutes.
3. Flip chicken skin side down and transfer skillet to oven. Roast chicken until breasts register 160 degrees and thighs and drumsticks register 175 degrees, about 10 minutes longer.
4. Using potholders (skillet handle will be hot) remove skillet from oven. Transfer chicken to serving platter and let rest while making sauce (if not making sauce, let chicken rest 5 minutes before serving).
5. FOR THE SAUCE: Being careful of hot skillet handle, pour off all but 1 teaspoon fat left in skillet, add shallot, and cook over medium-high heat until softened, about 2 minutes. Stir in chicken broth, vermouth, and thyme sprigs, scraping up any browned bits. Bring to simmer and cook until thickened and measures 2⁄3 cup, about 6 minutes Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Off heat, discard thyme sprigs and whisk in butter, 1 piece at a time. Season with salt and pepper to taste. Pour sauce over chicken and serve immediately.

PAN-ROASTED CHICKEN WITH SHERRY-ROSEMARY SAUCE
Substitute 1⁄2 cup dry sherry for dry vermouth and 2 sprigs fresh rosemary for thyme sprigs.

PAN-ROASTED CHICKEN WITH COGNAC-MUSTARD SAUCE
Be sure to add the broth to the skillet before adding the cognac.
Substitute 1⁄4 cup white wine and 1⁄4 cup cognac or brandy for dry vermouth and 1 tablespoon Dijon mustard for 1 tablespoon of butter.