Chicken Lady Chicken From 'My Paris Kitchen
Need a gluten free, dairy free, and ketogenic main course? Chicken Lady Chicken From 'My Paris Kitchen could be an outstanding recipe to try. This recipe makes 4 servings with 456 calories, 31g of protein, and 32g of fat each. For $1.67 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of olive oil, honey dijon, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 19 people have tried and liked this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is good. Similar recipes include Duck Terrine With Figs From 'My Paris Kitchen, Leeks With Mustard-Bacon Vinaigrette From 'My Paris Kitchen, and Green Beans With Snail Butter From 'My Paris Kitchen.
Servings: 4
Ingredients:
1 (3-pound/1.5kg) chicken
21/2 teaspoons harissa, Sriracha, or Asian chile paste
3 cloves garlic, peeled and minced
2 teaspoons honey
2 teaspoons Dijon or yellow mustard
11/2 teaspoons sea salt or kosher salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
2 tablespoons white wine
Equipment:
ziploc bags
poultry shears
cutting board
knife
oven
aluminum foil
grill pan
sauce pan
stove
frying pan
Cooking instruction summary:
Procedures 1 Put the minced garlic and salt in a resealable plastic bag and crush it with the heel of your hand until it’s a paste. Add the olive oil, lemon juice, white wine, soy sauce, harissa, mustard, and honey to the bag, combining the ingredients well. 2 Remove the backbone of the chicken by snipping down both sides of the spine with poultry shears, or taking a chef’s knife and cutting along both sides of it, and pulling it off. With the breast side down on the cutting board, take a knife and crack the bone between the breasts, then push the chicken down with your hands so it spreads out and lies flat. Flip the chicken over so it’s skin side up and press down with the heels of your hands on the chicken very firmly—like you’re giving it a shiatsu massage—to flatten it as much as you possibly can. Don’t go easy on it. 3 Loosen the skin from the breast and thigh meat and spoon some of the marinade under the skin. Put the chicken in the bag, close it securely, and use your hands to rub the ingredients into the chicken. Refrigerate it for 1 to 2 days, flipping the bag over a few times as it marinates. 4 To cook the chicken, preheat the oven to 400ºF (200ºC). Heat a cast-iron skillet or grill pan over medium-high heat on the stovetop and place the chicken in it, breast side down. Drape a sheet of heavy-duty aluminum foil over the top and set a heavy weight on top of it. A good option is a brick or a large saucepan filled with water. 5 Cook the chicken until the skin is a deep golden brown, which usually takes about 10 minutes or so—check it often. Once it’s browned, flip the chicken over, replace the weight, and let it cook for about 5 more minutes. 6 Remove the weight and the foil and place the chicken in the oven for 25 minutes, until it’s cooked through. To serve it French-style, cut the chicken into eight pieces: two legs, two thighs, and cut each breast in half crosswise, leaving the wings attached.
Step by step:
1. Put the minced garlic and salt in a resealable plastic bag and crush it with the heel of your hand until it’s a paste.
2. Add the olive oil, lemon juice, white wine, soy sauce, harissa, mustard, and honey to the bag, combining the ingredients well.
3. Remove the backbone of the chicken by snipping down both sides of the spine with poultry shears, or taking a chef’s knife and cutting along both sides of it, and pulling it off. With the breast side down on the cutting board, take a knife and crack the bone between the breasts, then push the chicken down with your hands so it spreads out and lies flat. Flip the chicken over so it’s skin side up and press down with the heels of your hands on the chicken very firmly—like you’re giving it a shiatsu massage—to flatten it as much as you possibly can. Don’t go easy on it.
4. Loosen the skin from the breast and thigh meat and spoon some of the marinade under the skin.
5. Put the chicken in the bag, close it securely, and use your hands to rub the ingredients into the chicken. Refrigerate it for 1 to 2 days, flipping the bag over a few times as it marinates.
6. To cook the chicken, preheat the oven to 400ºF (200ºC).
7. Heat a cast-iron skillet or grill pan over medium-high heat on the stovetop and place the chicken in it, breast side down. Drape a sheet of heavy-duty aluminum foil over the top and set a heavy weight on top of it. A good option is a brick or a large saucepan filled with water.
8. Cook the chicken until the skin is a deep golden brown, which usually takes about 10 minutes or so—check it often. Once it’s browned, flip the chicken over, replace the weight, and let it cook for about 5 more minutes.
9. Remove the weight and the foil and place the chicken in the oven for 25 minutes, until it’s cooked through. To serve it French-style, cut the chicken into eight pieces: two legs, two thighs, and cut each breast in half crosswise, leaving the wings attached.
Nutrition Information:
covered percent of daily need
