Recipe
Catalan Chicken Recipe
  Add Step-by-Step Photos
|
Pat2me / All my dishes 1 year, 3 months ago
The original Catalan chicken was stuffed with herbs and roasted on a spit.
This adaptation by the late Chef Bill Devin produces a crispy skin and chicken infused with citrus herb flavor and it's done in the oven. I've made this several times and it... More
Prep:30m Cook:60m Servings:6
|
 Pat2me |
|
||
Fans
Ingredients
- Allioli
- 2 large garlic cloves
- Kosher or sea salt
- 3 to 4 Tbl EVOO
- Chicken
- 12 chicken thighs, trimmed of fat, rinsed and dried (no, skinless will not do)
- 2 large lemons, each cut into 6 , 1/4 inch rounds
- 1 bunch fresh rosemary, snipped into 12 2 inch pieces
- 1 bunch fresh thyme, snipped into 12 2 inch pieces
- 12 fresh sage leaves
- Salt and freshly ground pepper
Directions
- Allioli
- Using a mortar and pestle(best), or a small bowl and the back of a spoon, mash the garlic with a large pinch of salt to create a coarse paste
- or
- mince the garlic very finely
- Add the oil very slowly in drops while pounding and grinding the paste until allioli is thick and creamy and emulsified
- Chicken
- Put chicken in a large bowl
- Rub the allioli all over, including under the skin
- Cover and refrigerate at least two hours or overnight
- Preheat oven to 425 and set rack in center position
- Arrange lemon slices in a single layer in a large shallow roasting pan or a 9 x 13 baking dish
- Top each slice with a piece of rosemary, a piece of thyme and a sage leaf
- Place chicken thighs skin side up on top of lemon slices; generously sprinkle with salt and pepper
- Bake until skin is golden and juices run clear, 45 to 60 minutes
- In the event that the lemon and chicken produce a lot of juice, a delicious pan sauce can be made
- Transfer the chicken to a platter, keeping lemon slices underneath and cover loosely with foil
- Tilt the pan to pool the juices in the corner and spoon off the fat that rises to the top
- Set the pan over medium heat or pour into saucepan over medium heat, scrape up any tiny bits on bottom of pan
- Let the juices boil and reduce so they thicken to a sauce
- To maintain the crisp skin, drizzle sauce around, not on, the chicken
- Serve the chicken sitting on their beds of lemon and herbs
Recent Gawkers
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Catalan Chicken Recipe
Related Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Chicken Sandwich Recipe - Beef Chili Recipe - Olive Garden Italian Dressing Recipe - Raspberry Jam Recipe - Pasta Salad - Shrimp With Lobster Sauce Recipe - Ham Squash Skillet - Coconut Tarts - Pasta Salad - Sugar Free Cookies - Chex Mex Mix With White Chocolate Chips - Peppermint Patties - Cream Corn Recipe - Tasty Recipes - Meat Stuffed Artichokes Recipes - Marinade Sauce For Salmon - Chicken Dip - Microwave Cinnamon Popcorn Recipe - Chicken Stir Fry With Frozen Vegetables - Delicious Recipes - Lime Pie No Bake - Cheese Cake With Rasberry -
Chicken Sandwich Recipe - Beef Chili Recipe - Olive Garden Italian Dressing Recipe - Raspberry Jam Recipe - Pasta Salad - Shrimp With Lobster Sauce Recipe - Ham Squash Skillet - Coconut Tarts - Pasta Salad - Sugar Free Cookies - Chex Mex Mix With White Chocolate Chips - Peppermint Patties - Cream Corn Recipe - Tasty Recipes - Meat Stuffed Artichokes Recipes - Marinade Sauce For Salmon - Chicken Dip - Microwave Cinnamon Popcorn Recipe - Chicken Stir Fry With Frozen Vegetables - Delicious Recipes - Lime Pie No Bake - Cheese Cake With Rasberry -
pleclare 1 year, 3 months ago said:
Looks fantastic! Thanks~~
lasaf 1 year, 3 months ago said:
I hope my herbs don't freeze before I get to make this. Wish me luck. L.
elgab89 1 year, 3 months ago said:
Yummy! Easy and fragrant!
lanacountry 1 year, 3 months ago said:
YESSSSSSS!! ^ ^ ^ ^ ^5! :)