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Stovetop Roast Chicken with Grapefruit-Tarragon Sauce

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1. FOR THE CHICKEN: Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.

2. Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part of chicken registers 155°F for breasts and 170°F for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up.

3. Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to skillet and heat over medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp and it reaches 160°F for breasts and 175°F for legs and thighs, 4 to 7 minutes. Transfer to serving platter and tent loosely with foil. Using spoon, skim fat from reserved cooking liquid and add enough broth to measure 3/4 cup.

4. FOR THE SAUCE: Heat oil in now-empty skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 1 minute. Increase heat to medium-high, add reserved cooking liquid and reserved grapefruit juice; bring to simmer, scraping skillet bottom with wooden spoon to loosen browned bits. Simmer rapidly until reduced to 1/4 cup, 4 to 6 minutes. Add grapefruit segments, honey, and any accumulated juices from resting chicken and return to simmer. Off heat, stir in tarragon and butter; season with salt and pepper. Pour sauce around chicken and serve immediately.

Serves 4

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