This recipe uses a vinaigrette based sauce with reduced chicken stock with lemon juice and fresh herbs.
- 5 tablespoons grapeseed oil
- 1 tablespoon Asian fish sauce
- 1 teaspoon fresh ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 6 pieces bone-in organic chicken breast halves and drumsticks with skin
- 1 quart chicken stock
- 1 stick unsalted butter (4 oz (113 grams) or 8 tablespoons)
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped parsley, plus more for serving
- 1 teaspoon dried thyme
- lemon wedges, for serving
- In a large bowl, whisk 3 tablespoons of the oil with the fish sauce, pepper, paprika and salt. Add the chicken piece by piece and coat evenly. Transfer to a large baking dish and marinate at room temperature for 1 hour, turning chicken over once to fully marinate both sides.
- In a saucepan, boil the chicken stock until reduced to 1/2 cup, about 45 minutes.
- Preheat oven to 425° F. In a large skillet heat the remaining 2 tablespoons oil to medium-high. Fry the chicken in batches until browned all over, about 5 minutes. Return the chicken to baking dish skin side up and bake on center rack for 25 to 30 minutes, until golden and cooked through.
- In a small saucepan, cook the butter over medium heat until golden brown, swirling it occasionally, about 5 minutes. As soon as it turns amber in color, remove from heat and strain into a bowl. (You may need to strain butter twice to remove brown bits.). Rewarm the stock over medium heat and add the browned butter, lemon juice and herbs.
- Transfer the chicken to plates and top with warmed vinaigrette. Season with more fresh parsley if desired and serve with lemon wedges.
Source: Food and Wine March 2014