Gout Book.docx

 Set a large, heavy skillet over medium-high heat with the remaining 1 tablespoon
olive oil.
 When it's hot, brown the breasts in batches, skin side down, adding more oil if
needed, until they are golden and the fat from the skin is rendered, 3 to 5 minutes
per batch.
 When all the breasts are browned, transfer them to the roasting pan, skin side up,
and coat each with the honey mixture, spreading it with the back of a spoon (some
will drip in the pan).
 Pour the vermouth around the breasts and place the pan in the oven.
 Roast until the chicken is just cooked through, 15 to 18 minutes (to check, make a
cut in the thickest part of one breast to see if it's white in the center).
 If at any time the juices threaten to evaporate and burn, add a little more wine or
water.
 Transfer the chicken to a warm platter or plates and reserve the roasting pan.
 Set the pan directly over low heat (or transfer the juices to a small saucepan) and
cook the juices down with any accumulated platter juices, stirring, until it becomes a
flavorful, light syrup.
 Season with more salt and pepper if you like, spoon the juices over the breasts, and
serve hot.