Saint Tropez Chicken Recipes

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SAINT-TROPEZ CHICKEN



Saint-Tropez Chicken image

This is a delicious Nigella Lawson recipe that was printed in our Sunday paper some time ago. It's great to throw into the oven on a chilly Sunday afternoon. The dried herbs can be any that you like...rosemary, lavender, thyme, tarragon or oregano, or a mixture of all or any of those. Plan ahead, this has to marinate overnight.

Provided by Hey Jude

Categories     Chicken

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

10 chicken pieces
1 lemon, juice of
1/4 cup olive oil
1/4 cup honey
1/2 cup red wine or 1/2 cup white wine
2 cloves garlic, smashed
1 tablespoon dried herbs (lavender, rosemary, thyme, oregano)
1 -2 tablespoon chopped fresh parsley (optional)
lemon slice (optional)

Steps:

  • Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.
  • Heat oven to 325°; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425° and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.
  • Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.
  • To make the sauce, scrape any concentrated bits from the pan's surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.
  • Garnish with parsley and lemon slices, if desired.

SAINT-TROPEZ CHICKEN RECIPE



saint-tropez chicken Recipe image

Provided by stanley

Number Of Ingredients 9

10 chicken pieces
juice of one lemon
1/4 cup of olive oil
1/4 cup honey
1/2 cup rose or white wine
2 garlic cloves smashed
1 tablespoon mixed dried herbs w/lavender
1 to 2 tablespoons chopped fresh parsley(optional)
lemon slices(optional)

Steps:

  • put chicken pieces into large freezer bag. Squeeze lemon juice into a bowl, and add olive oil,honey, and wine; stir unitl honey is dissolved. Pour mixture into bag w/chicken, then add garlic and herbs. 2) Seal bag, mix contents well, then place bag in a dish; refrigerate overnight. 3) heat oven to 325. Put chicken skin side up, into a roasting pan with marinade; cover pan with foil. Cook for 2 hours, then remove foil and turn up oven to 425. Cook another 15 to 25 min, or until chicken skin is browned. Keep an eye on it-the honey in the marinade makes it burn quickly.Place chicken into warm platter, then spoon off excess fat from cooking liquid. Move pan onto a burner orver med heat. to make sauce scrape any concentrated bits of juice sticking to pan's surface and add 1/2 cup water to dilute. stir until golden brown. Pour over chicken and garnish w/parsley and lemon slices

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