November 30

The French Lieutenant’s Chicken

The French Lieutenant’s Chicken
Type: main
Prep time: 
Cooking time: 
Total time: 
Serves: 4
  • 1 chicken, quartered or pieces of chicken as you like, approx 1 kg
  • 4 tablespoons butter
  • 1 dl balsam vinegar
  • 1 onion, chopped
  • 2 sprigs fresh rosemary, chopped
  • 1½ – 2 dl chopped tomatoes
  • 2 dl quartered mushrooms
  • 2 cloves garlic, crushed
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • teaspoon freshly ground black pepper
  1. Preheat the oven to 200° C
  2. Put the butter in a baking dish large enough to hold the chicken in one layer.
  3. Put it in the oven till the butter melts.
  4. Take it out and add the balsam vinegar and other ingredients above except for the chicken.
  5. Stir well, then put in the chicken in and turn a couple of times to coat with the marinade.
  6. Arrange the chicken nicely in the dish, with the skin side up.
  7. At this point it can wait a couple hours in the fridge if you like.
  8. (turn off the oven duh!)
  9. That will improve the flavor of course.
  10. ( turn the oven back on)
  11. Bake now for at least 60 minutes, or until nicely done.
  12. (You can turn it over a couple times or baste during the cooking time.)
  13. Make rice. Prepare salad.
  14. Put chicken and rice on the dinner plates.
  15. Make the sauce – quickly cook up 3 dl chicken bouillon,
  16. and scrape the remaining marinade
  17. from the baking dish into the bouillon,
  18. add a heaping spoon of cornstarch
  19. and perhaps a few tablespoons of wine, simmer for 5 minutes, strain if you want,
  20. then rescue the mushrooms and spoon sauce over the chicken and rice.


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Posted November 30, 2010 by trotsig in category "Recipes", "Uncategorized

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