1 - Along with my other chicken recipes, I'm translating them from whatever chicken parts it was to a whole chicken cut into pieces. I got as far as Test 1 with the skinless and boneless breasts. If the skin is a distraction, no problem, next time I'll remove it and use it to make gelatine.
1 chicken cut into 8 pieces
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons Herbe de Provence
2 to 3 ounces blue cheese
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons Herbe de Provence
2 to 3 ounces blue cheese
- Mix vinegar, olive oil, 1 tsp salt, 3/4 tsp pepper in a bowl or plastic bag to marinade the chicken for a half hour.
- Pre-heat the oven to 400F. Mix together the remaining salt and pepper with the herbes de Provence.
- At the end of the half hour, pour the marinade with the chicken in an oven-proof dish. Sprinkle the chicken with the herbes de Provence mixture and bake for 20 minutes.
- After 15 minutes, take the chicken out and put the cheese an top - return to the oven for another 10 minutes.
- Once chicken is cooked (internal temperature should read 160F or juices run clear, set aside and dump the remaining marinade in an skillet and boil down to a sauce the consistency of cream.
- Before serving, spoon the sauce prettily over the chicken.
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