Wednesday, January 21, 2009
Poulet avec des herbes
In response to my "fried chicken" post, AMGE fan Kim forwards this recipe for 15-Minute Fried Herbed Chicken:
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
1. In a blender or the container of a food processor, combine onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
2. Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
3. Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
I ain't a big fan of sage. However, I think this dish might be right tasty using some Provençal herbs. I think I might try me some.