© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: chef_rwmiller
4 tablespoons lemon juice
4 tablespoons dry white wine or vermouth
4 tablespoons chicken broth
vegetable oil for frying, about ¾ cup
1 chicken, 2 ½ to 3 pounds, hacked into pieces
salt and pepper to taste
8 large cloves garlic, lightly smashed but left whole
15 inch sprig fresh rosemary
chopped parsley for garnish, if desired
Before starting to cook the chicken, in a small bowl or cup, mix together the lemon juice, white wine, and chicken broth. Set aside. It is the liquid for a pan sauce.
Pour enough oil into a heavy, 10 to 12 inch skillet to cover the bottom by about ⅛ inch. Place pan over medium heat.
While oil is heating to the point where the chicken sizzles briskly the second it hits the oil, season the chicken with salt and pepper. Then flour half the pieces by sprinkling both sides with flour or shaking them in a bag with flour. The chicken should be lightly coated. Shake off excess flour if necessary.
Add chicken pieces to hot oil and keep turning the pieces until they are almost cooked through, about 8 to 10 minutes. Start removing the breast pieces first, then the thighs and drumstick pieces, then finally the wing joints. They generally get done in that order. Set aside on a platter. As you remove pieces, dust remaining chicken with flour and add to the pan.
Now add the smashed garlic and the sprig of rosemary. Turn the heat to high, add the reserved cooked chicken, and continue to fry. turning the pieces regularly, until the outside of the chicken is well-browned and crisp, about another 2 minutes. Be careful not to burn the garlic. Remove it as it gets golden.
When the chicken is crisp outside, carefully drain off all the oil from the pan. Add the reserved juice-wine-broth mixture and continue cooking a few minutes, tossing the chicken in it, until the liquid has reduced to a glaze on the chicken.
Serve immediately, sprinkled with chopped parsley if desired, and with lemon wedges