St. Tropez Chicken
If you, like me, have finally overcome the stumbling block of cutting up your own chicken, perhaps you crave a simple but endlessly satisfying meal after all of that hard work. This is one such meal. It's almost embarrassingly simple, yet the flavor will never give you away. R and I both loved this, the chicken stays moist and falls off the bone. And from a girl used to cooking boned, skinned chicken breasts, the flavor is incomparable. Thanks, Nigella, I'm a believer.
St. Tropez Chicken
1 large chicken, cut up into serving pieces
Juice of 1 lemon
1/4 cup olive oil
1/4 cup honey
1/2 cup rosé or white wine
2 garlic cloves, crushed
1 tablespoon herbes de provence
In a large freezer bag, place the chicken pieces. Combine the lemon juice, the oil and the wine, then whisk in the honey to dissolve. Pour this mixture over the chicken, and add the garlic and herbs. Seal the bag and refrigerate overnight or up to two days.
Preheat the oven to 325. Put the chicken into a roasting pan along with the marinade, skin side up. Cover with foil and cook for 2 hours. Remove the foil and increase the oven temperature to 425. Continue to cook for an additional 15 - 25 minutes, until the chicken is nicely browned.
Remove the chicken to a warm plate and cover to keep warm. Transfer the roasting pan to the stove and spoon off any excess fat from the sauce. Add 1/2 cup water and deglaze the pan. Spoon the sauce over the chicken and serve.
UPDATE: I realize that while I had "wine" in the ingredient list, I forgot to mention when to add it. It should go into the marinade along with the other ingredients. I've corrected the recipe above.
Gastroanthropologist, definitely. Pre-boned chicken has nothing on meat that was cooked on the bone.
Denver Native, It's easy!
Hayley, me too, there's just something about her
Donna, you'll love her! Let me know how it goes if you give it a try.
Wanderers' Daughter, your grandmother's method sounds wonderful. I love roasting a nice whole chicken, but it's been a few months.
Bensbaby, no shame in that! Although I'm sure you'd do a great job if you ever decide to try it for yourself.
What is Rose?
I was wondering if there's a difference between the rose wine and white wine for using in this recipe. Does the rose give a better flavor than the white wine.