My make-up choice for this Weekend in a French Kitchen post was the LACQUERED CHICKEN WITH NOODLE SALAD in the Daniel Boulud cookbook. One thing I decided to do with mine was to use boneless, skinless chicken breasts. I realize skipping the skin altered the lacquer effect, but I wanted to keep it on both the healthier and easier to prep side. Happily, following the cook times as if it were a whole chicken did not dry it out. Since the pieces were on the large side and thick, I'm certain that helped. I was still fastidious with my basting, and these Miller Amish Country Poultry breasts stayed tender and moist through and through. Miller chickens are free to roam the the coop, vegetable-fed, and antibiotic-free. Outside of those facts, I am not sure what the Amish secretly do for their chickens, but they have to be some of the most happy and stress-free poultry on the planet. You can taste the difference.
I loved the addition of peeled, sliced, and deseeded cucumber to give it more of a salad feel. There was nothing to gripe about with this recipe, as there was always a step that you could perform while something else was cooking or marinating.
When serving it up sample-size, I described it as a thrice-marinated chicken: once in the fridge, slow-roasted in the oven, and finished on the broiler. This explanation proved easier for folks to get their heads around, versus the term, "lacquered." The latter conjured up images of paint finish, I suspect. It's also not one you hear very often, and if I did use it, I was met with quizzical looks. The marinade itself, was bright and citrusy, with its fresh-squeezed orange juice and zest and fresh ginger root. Served over noodles, it definitely had an Asian flair. In order to serve the sample sizes, I chopped most of the chicken breasts into bite-size chunks and dished them up over the noodle salad. I opted to serve mine room temp, and word quickly spread throughout the store to stop by my table.
The left-over chicken breast performed beautifully reheated for a few minutes on the grill at a family Milwaukee Brewers tailgate party the next day. A little Gulden's Spicy Brown Mustard, and voilà! Overall, I would give it two thumbs-up.
We will see if I can continue my French kitchen foray faithfully, as I am starting back at school this week. Until next time, au revoir!
I loved the addition of peeled, sliced, and deseeded cucumber to give it more of a salad feel. There was nothing to gripe about with this recipe, as there was always a step that you could perform while something else was cooking or marinating.
When serving it up sample-size, I described it as a thrice-marinated chicken: once in the fridge, slow-roasted in the oven, and finished on the broiler. This explanation proved easier for folks to get their heads around, versus the term, "lacquered." The latter conjured up images of paint finish, I suspect. It's also not one you hear very often, and if I did use it, I was met with quizzical looks. The marinade itself, was bright and citrusy, with its fresh-squeezed orange juice and zest and fresh ginger root. Served over noodles, it definitely had an Asian flair. In order to serve the sample sizes, I chopped most of the chicken breasts into bite-size chunks and dished them up over the noodle salad. I opted to serve mine room temp, and word quickly spread throughout the store to stop by my table.
The left-over chicken breast performed beautifully reheated for a few minutes on the grill at a family Milwaukee Brewers tailgate party the next day. A little Gulden's Spicy Brown Mustard, and voilà! Overall, I would give it two thumbs-up.
We will see if I can continue my French kitchen foray faithfully, as I am starting back at school this week. Until next time, au revoir!