Bone-In Chicken Breast with Roasted Red Pepper Relish

Bone-In Chicken Breast with Roasted Red Pepper Relish

Chicken

4 Bone-in Chicken Breast, patted dry with paper towel and seasoned with Borsari

2 tablespoons oil



Sauce

1 tablespoon olive oil

1 tablespoon unsalted butter

1 shallot, minced

1 garlic clove, minced

2 roasted red peppers, chopped fine, equaling I cup (I used jarred peppers)

2 tablespoons red wine vinegar

2 tablespoons fresh basil, minced (may substitute parsley or cilantro)



Chicken

1. Preheat oven to 425 degrees F.

2. Heat a 12 inch pan and then add the oil. Add chicken skin side down and brown for 7-10 minutes until skin is a caramel brown. Flip the chicken and brown on the other side. Note: Do not crowd the pan. Chicken should not touch while browning. Do this in several batches if need.

3. Place chicken back in the pan, if it will fit or on a baking dish and place into the oven for 20-25 minutes and/or the internal temperature reaches 160 degrees F.

4. Remove chicken from pan/dish and tent with foil.



Sauce

1. In the same pan, add the oil and butter to the skillet and return to medium-high heat until butter had melted.

2. Add the shallot and cook until softened, about 2 minutes.

3. Stir in garlic and cook until fragrant, about 15 seconds.

4. Add the roasted peppers and vinegar and cook until warmed through, about 2 minutes.

5. Stir in any accumulated chicken juice.

6. Off heat stir in basil and season with salt and pepper to taste.