Jacques Pépin Quick Roasted Chicken
|About 4 lbs of fresh chicken, from Central Market|
You can use marinade of your choice or follow Jacques recipe. I slightly adapted his recipe.
Recipe for the marinade In a bowl combine: 4 garlic cloves, minced 1/2 teaspoon cumin seeds 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon each assortment of dried herbs- parsley, basil, rosemary 2 tablespoon mustard 2 tablespoon olive oil or vegetable oil 2 tablespoon vinegar 2 tablespoon dry white wine 1 tablespoon soy sauce 1 teaspoon Valentina hot sauce
|Turn the chicken breast down and spread it with half of the marinate. Set the chicken in a large skillet skin side up; spread with the remaining mixture.|
Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 35-40 minutes, until the skin is browned and the chicken is cooked through.
you can throw in tomatoes, onions, potatoes too!
The original recipe calls for 30 minutes but it took mine little longer than that.
Allow it to rest for few minutes then cut them into pieces
Combine: 1/4 cup water, 1 tablespoon butter, 2-3 tablespoon all-purpose flour, drippings from the chicken.