I'm going to go ahead and throw out an apology for the lack of posting. I'm on a critical care rotation and Jake is doing cardiology. They're both very demanding. I leave the house around 6:30am and I usually don't get home til about 10pm. Jake's schedule is very similar. There isn't much cooking going on these days. Look for a return to life at the end of this month when I get a break.

Monday, February 8, 2010

Herb and Lemon Chicken

OK this is from last Saturday. But I am starting to think without hyperlinks [come on clark] that such a huge post is kinda hard to read. So here is the recipe.

History:
I love reading cook books. One of my favorites is Tyler Florence. He has great recipes that really are easy to do. This is a variation on one of his. Clark and I tend to cook like this. Read books, get excited and then change as we deem. Everyone said this was one of the moistest [don't know if that is a word, but by now I am sure you have realized language is my not strongest ability (and yes I almost made a geek reference there)] pieces of chicken we have had.

Recipe:
Get some split chicken breasts on the bone. I had 6 large breasts.... like really big. So I heated up about 2 cups of oil with rosemary, thyme, bay leaves, and lemon zest to infuse the oil with the flavor. Like making tea. Then toss in smashed garlic. I love garlic. You really just warm the oil. That's it. I then put ice in it to chill. Now for the chicken. I took fresh parsley, oregano, and basil and tossed together. Thinly slice some lemons. Lift up the skin of the chicken and stuff with 2-3 lemon slices and the herb mixture. In a big pot pour the oil on the chicken, mix to coat. Add about half bottle of white wine. I used 2 buck chuck. Add more if you want. After the wine I filled with water until the chicken was covered.
Pop in fridge and marinate for ~6 hours. Don't forget to rotate the chicken [oil and wine separate, gotta make sure even flavor]. Fifteen minutes prior to grilling pull out of marinade, shake off excess liquid, salt and pepper well. Grill and love.
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2 comments:

  1. HaleyFebruary 13, 2010 at 8:56 PM

    I loved this recipe ... I used a Reisling and some lemon juice instead of water!! YuM

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  2. WhitneyFebruary 24, 2010 at 7:49 PM

    This was great! I used a different wine because I had some laying around and actually used an entire chicken as opposed to breasts because we had it in the freezer, and threw it in the oven for an hour and a half on 375. It was very juicy and oh so yummy. I think I'll try lemon juice instead of water as well. I loved the lemon flavoring but definitely could have used more. Thanks Jake! :)

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