November
30
The French Lieutenant’s Chicken
The French Lieutenant’s Chicken
Author: trotsig
Type: main
Prep time:
Cooking time:
Total time:
Serves: 4
Ingredients
- 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
Instructions
- Preheat the oven to 200° C
- Put the butter in a baking dish large enough to hold the chicken in one layer.
- Put it in the oven till the butter melts.
- Take it out and add the balsam vinegar and other ingredients above except for the chicken.
- Stir well, then put in the chicken in and turn a couple of times to coat with the marinade.
- Arrange the chicken nicely in the dish, with the skin side up.
- At this point it can wait a couple hours in the fridge if you like.
- (turn off the oven duh!)
- That will improve the flavor of course.
- (...now turn the oven back on)
- Bake now for at least 60 minutes, or until nicely done.
- (You can turn it over a couple times or baste during the cooking time.)
- Make rice. Prepare salad.
- Put chicken and rice on the dinner plates.
- Make the sauce – quickly cook up 3 dl chicken bouillon,
- and scrape the remaining marinade
- from the baking dish into the bouillon,
- add a heaping spoon of cornstarch
- and perhaps a few tablespoons of wine, simmer for 5 minutes, strain if you want,
- then rescue the mushrooms and spoon sauce over the chicken and rice.