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Chicken Lady Chicken and Raw Vegetable Slaw – David Lebovitz’s My Paris Kitchen

July 18, 2016 by Renee

Chicken Lady Chicken-3384I love a good roast chicken. My favorite recipes for chicken always start a couple of days in advance. Whether it’s brining or marinating them, if you buy your chicken on Friday and cook it Sunday, then you can use the leftovers during the week. That is, if you have any leftovers! I can usually scrape enough off the carcass for a few servings of chicken to toss into a salad or just a midnight snack.

David’s Poulet Crapaudine Facon Catherine has an exceptionally crispy skin and the marinade is incredibly flavorful. We used the last little bit of Sriracha we had in the pantry (need another bottle STAT!) along with the honey, wine and soy sauce to create a deliciously sweet and spicy bath for the bird to hang out in for the weekend. The marinade would also be great to use for boneless/skinless breasts or thighs that you grill too. I can certainly see this being added to our roast chicken repertoire.

The technique of spatchcocking a chicken cuts the cooking time down. It exposes more “flesh to the fire” as they say and the skin crisps up in no time while keeping the bird moist inside.  We use our cast iron pan for roasting chicken, but we always add a little oil to the bottom so that the chicken skin does not stick. No matter how hot the pan is, the skin will stick if a little oil isn’t used. And the skin is one of the best parts, so you don’t want to leave it behind in the pan!

David suggests a side of Raw Vegetable Slaw to go with the chicken, which is really just a mixture of any of your favorites that you may have around, topped with a tangy, garlicky dressing. We had some broccoli and carrots so I tossed them together, but I can see devising several different combinations and adding nuts, and fruits to the mix as well. But for this time, I kept it super simple.

Raw Vegetable Slaw-3412

This week’s recipes can be found on pages 173 and 96. For details on recreating this and other recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

You can also buy the book here:

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Disclosure: This post includes affiliate links to my Amazon Associate’s account. This means I receive compensation if you make a purchase using these links.

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Filed Under: Eat, Kitchen Sink, Cook The Book Fridays- My Paris Kitchen, Cookbooks, Poultry, Sauces, Dressings and Condiments, Side Dishes, Vegetables Tagged With: Cookbook, David Lebovitz, My Paris Kitchen, Slaw, Vegetable, chicken, garlic

« Maille Mustard Collection: les Jardins Secrets des Chefs, Sunchoke and Potato Salad Recipe and Beet and Burrata Salad Recipe
Buckwheat Crepes with Ham, Cheese and Egg-David Lebovitz’s My Paris Kitchen »

Comments

  1. Mardi (eat. live. travel. write.) says

    July 19, 2016 at 4:59 am

    Your chicken looks AMAZING!!! I need to try this again!

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