Frozen Boats (by Yann Le Biannic)
Meyer Lemon & Tarragon Chicken Dinner
This is the easiest and tastiest of dinners. I made this last night because I was feeling lazy and just wanted to watch a movie while dinner cooked in the oven. This requires only about 6 - 7 ingredients, takes 5 minutes to throw together, and makes the whole house smell amazing! You’ll be surprised at the depth of flavor with just a few ingredients.
You will need: potatoes, chicken ( I used free range, organic chicken thighs), olive oil, garlic, tarragon, lemon juice and any vegetable on the side. I bought asparagus because it was on sale.
In a shallow baking dish: (a shallow dish helps the skin get crispy) mix 3 or 4 chopped garlic cloves, 3 tblsp or so olive oil, fresh squeezed lemon juice (I used a Meyer lemon from the tree in the back yard, you can use a regular lemon) and about 1 tblsp dried tarragon, season with salt and pepper. Place the chicken pieces in the dish and flip them a few times so they get coated with the mixture. Put some under the skin too. At this point you can cover and marinate in the fridge for 20 minutes, or just get to cooking.
Bake at 350 until cooked and browned, appx 45 minutes to 1 hour, basting once or twice during the cooking process. (Basting adds flavor and helps the skin get crispy. I just tilt the pan & use a tablespoon to scoop up the juices. Make sure not to taste until thoroughly cooked!)
Meanwhile, wash baking potatoes, pierce with a knife, & put those in the oven with the chicken. They’ll be done around the same time, 45 min to 1 hour. Garnish the potatoes with plain yogurt and a little butter, or anything you like.
Cook a side vegetable, whatever you like. I made this asparagus by filling the pan halfway with water, let it come to a boil, when it turns bright green, drain and cover to steam.
Yum!
Black-Ale Marinated Spatchcocked Chicken
INGREDIENTS:
- 1 TBS paprika
- 1/2 tsp black pepper, ground
- 1 tsp salt
- 1/4 cup EVOO
- 1 large whole roasting chicken, approx. 5lbs
- 1/3 cup course ground mustard
- 3 cup dark or black ale
- 6 garlic cloves, crushed
- 1 large onion, diced
Cooking Instructions
- Wash and pat dry:
- 1 large whole roasting chicken, approx. 5lbs
- If the giblet and neck are in the chicken cavity, remove them and reserve for another use or discard.
- Place the chicken, breast side down, on a cutting board.
- Using poultry shears or a large, sharp knife, cut along each side of the backbone.
- Pull the chicken open slightly to cut the backbone out completely. Reserve for stock or discard.
- Turn the chicken breast side up and open it as flat as possible.
- Press down firmly to break the breastbone and flatten the bird.
- Rinse the chicken and pat it dry with paper towels.
- In a large container that can hold the butterflied chicken whisk together:
- 1 large onion, diced
- 6 garlic cloves, crushed
- 1/3 cup coarse ground mustard
- 1/4 cup extra-virgin olive oil
- 3 cup dark or black ale
- 1 TBS paprika
- 1 tsp salt
- 1/2 tsp black pepper, ground
- Place butterflied chicken in to the marinade and coat both sides.
- Cover and refrigerate 5-6 hours, flipping chicken over to marinate evenly.
- Remove chicken from the refrigerator 30 minutes prior to roasting.
- Preheat oven to 425ºF and place chicken in a large cast-iron skillet, breast side up.
- Roast chicken for 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh away from the bone registers 170º-175ºF. If chicken starts to burn, loosely cover with a sheet of aluminum foil.
- Remove from oven and let chicken sit for 5-7 minutes, then serve.
Sweet and Spicy Chicken Wings
Ingredients
15 chicken wings - rinse in cold water and pat dry
Marinade:
1 tbsp olive oil
4 cloves of garlic - minced
1/4 cup lemon juice
1 tbsp Worcestershire sauce
3 tbsp tomato paste
2 tsp Tabasco sauce
1 tsp cayenne pepper or crushed chili peppers
2 tbsp honey
Seasoning:
Salt to taste
Freshly ground black pepper
Drizzles of honey for glaze
Cooking Instructions:
1. In a large bowl, mix together the marinade ingredients. Season the chicken wings with salt before coating well in the marinade. Cover, refrigerate for at least an hour (overnight is best).
2. Preheat oven to 425F (220C).
3. Line a baking pan or broiler pan with parchment paper, and place the chicken wings on top (keep the leftover marinade still in the bowl for later). Drizzle a bit more honey over each wing for a nice light glaze. Then sprinkle with freshly ground black pepper.
4. Bake for 20 minutes, then flip the chicken wings over and brush them with the remaining marinade. Bake for another 10 minutes. Then set the oven on broil and bake the chicken for another 3 to 5 minutes, or until the chicken is crispy brown. Serve warm - with or without napkins:)
Classic and Creamy, Try Our Chicken Fricassee
Serve this creamy stewed chicken with white rice, egg noodles, biscuits, or crusty bread. Find the recipe here.
