Chicken lemonaise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | To 2 cloves garlic, crushed | |
| ¼ | teaspoon | Cayenne |
| Juice of 1 lemon | ||
| Zest of 1 lemon (remove with vegetable peeler) | ||
| ½ | teaspoon | Tarragon |
| 1 | tablespoon | Soy sauce |
| NOTE: All these amounts are approximate. This is a very | ||
| Forgiving dish. | ||
Directions
1 2½--3 lb chicken, cut up approx. 1-2 tablespoons mustard (preferably Dijon or dijon-style) ½ to ¾ cup vegetable oil 1. Put all ingredients except chicken and oil in a blender. 2. In a slow but steady stream, add the oil. This will create a sauce with a mayonaise-like consistency. (This sauce will keep, so if you have any leftover, refrigerate it.)
You do not have to add the oil as slowly as you do when you are making mayonaise, but be gentle with it--use a slow but steady trickle; take approximately a minute or a minute and 3. Brush the sauce all over each piece of chicken and marinate 4. Grill or bake until done. The amount of time the chicken must cook depends on the thickness of the pieces, whether there are bones in the pieces, etc. I usually figure to grill legs and wings about an hour on a slow fire; if the breasts have been boned, they will need only 20 minutes or so. I sometimes bake the pieces at 350 deg. or so for an hour.