This week for Cook the Book Fridays we did chicken lady chicken on page 173 of David Lebovitz’ My Paris Kitchen.
This was another easy dish by David. The most time consuming was the marinating of the chicken.
You start by putting minced garlic and sea salt (I used Kosher) in the bag and crushing it with the heel of your hand to make a paste. Then you add olive oil, lemon juice, white wine, soy sauce, harissa, mustard and honey to the bag and mix well.
Then David instructs on how to debone a chicken, which I chose not to do and left it whole as it was just a chicken breast. Once this is done, the chicken marinades for 1-2 days, flipping the bag a few times. I found I was flipping every time I opened the refrigerator.
Then you brown the chicken in a cast iron skillet with a weight on it (tinfoil on the chicken) and cook in the oven for 25 minutes, mine took a bit longer as it was whole.
David suggested serving with the raw vegetable slaw on p.96 but I opted for asparagus to go along with this.
It was extremely flavorful- NO more rotisserie chickens at the supermarket for me.
I loved this chicken and as long as I can plan enough for the marinade, I will repeat it .