Chicken

David Lebovitz's Chicken Lady Chicken

April 30, 2014

All week long David Lebovitz -- professional cook, baker, and blogger -- will be sharing recipes from his new book, My Paris Kitchen. Follow along to win one of six copies we're giving away -- and find out why Paris really is always a good idea.

Today: David shares a chicken recipe fit for entertaining -- but too good to share.

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One thing I learned pretty quickly about the differences between French and American recipes is that in America, one chicken yields two servings, whereas in France, it yields four and sometimes six. However, in this case, one chicken yields one serving -- mine. 

If you have an outdoor grill, by all means use it, weighing down the chicken with a brick until the skin side is nice and crispy, and then flipping it over.

Chicken Lady Chicken (or Poulet Crapaudine Façon)

Serves 4

3 cloves garlic, peeled and minced
1 1/2 teaspoona sea salt or kosher salt
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine
1 tablespoon soy sauce
2 1/2 teaspoons harissa, Sriracha, or Asian chile paste
2 teaspoons Dijon or yellow mustard
2 teaspoons honey
1 chicken (roughly 3 pounds)

See the full recipe (and save and print it) here.

We're giving away a little piece of Paris every day this week! To enter to win today's copy of My Paris Kitchen, tell us in the comments: What's your go-to recipe for entertaining? We'll pick six winners at random this Friday, May 2nd!

Photos excerpted from the book My Paris Kitchen by David Lebovitz. © 2014 by David Lebovitz. Reprinted by permission of Ten Speed Press. All rights reserved.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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76 Comments

renee R. July 1, 2017
Best dish is David's Spicy Meatbslls I put in Pita bread. Serve with Fatoosh Salad. Guests love it.
 
Kristen R. July 1, 2017
Chicken Tacos with fresh tomato salsa and corn tortillas - I find they are super customizable and always a crowd pleaser! If I have the time though, I love an excuse to make a couple racks of oven-baked ribs.
 
Christina A. July 1, 2017
In the summer, kabobs of whatever is on sale and in season on the grill and in the winter, beef bourgignon - and always a salad of greens with a vinaigrette dressing and a baguette. Getting hungry just thinking about it
 
CarlaCooks May 5, 2014
If I have company over for the first time, I usually make roasted chicken with a tarragon cream sauce. I've made it so many times that I can practically do it in my sleep now, and that means more time to spend in the dining room with new friends!
 
Susana M. May 4, 2014
During the summer, I marinade steak, chicken, fish like a fiend! Nothing better than a good bbq when people come over. During the winter, I think I've finally perfected my Latino Dal recipe--dal with serrano and poblano. Always a winner on a cold day:)
 
renee R. May 4, 2014
Love the blog; love the excerpts from the book. My go to dinner:<br />anything with your roasted tomato recipe! Just wish you were coming to Chicago.
 
Rachel P. May 3, 2014
This looks fantastic, and I can't wait to try it here in England when one small chicken on the BBQ like this will serve the three of us!<br /><br />And my go to dish for entertaining? I have two. If I'm doing a cold spread with any bright sunny flavour as its theme, I do the Marinated Mozzarella from Plenty. It looks fantastic, tastes amazing, is so simple and is always gobbled down really fast. It also helps with my veggie option! I also tend to do a Hazelnut Meringue Gateaux for dessert with Strawberry Sauce; the recipe i a family secret, but it started life from Prue Leith before we tinkered with it!
 
Melissa May 2, 2014
pie! vegetable, fruit, you name it
 
Monica May 2, 2014
There are several dishes that are my "go-to" entertaining. It really depends on my mood and the season. For the summer, I make a killer avocado mango shrimp salad served over either Mexican rice or homemade sopes. For libations, a red sangria. In the winter, I love to make a curried butternut squash soup paired with pao de queijo and a roasted pepitas creme fraiche mixture with a hint of paprika.
 
I almost always make this yellow cake http://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe
 
SallyM May 2, 2014
Salads! Lots of salads.
 
CarolH May 2, 2014
Chicken, cut up,with an apple juice-low sodium teriyaki-and a few other things-sauce. Cooked in a Le Creuset casserole low and slow. Served on brown rice. Yum!!
 
Eliza L. May 2, 2014
I love to make a big batch of Chile Rellenos and a pot of black beans and rice. Easy to make ahead; super delicious!
 
suzgab May 1, 2014
I find myself going back to The Silver Palette's Chicken Marbella, but I do add my own special twist.
 
Lauren May 1, 2014
Brisket tacos with pickled cabbage slaw.
 
Garnetgirl May 1, 2014
Brined pork chops. Brining elevates even the most simple cut of meat.
 
Laura H. May 1, 2014
My go to recipe is Tarragon Chicken with Marsala Wine. Brown chicken breasts in butter and oil then sauté shallots , add 1 oz of flour, mix in well then add 4 fl ozs marsala wine and chicken stock, put in oven for 35 to 40 mins then stir in creme fraiche, bring to the boil then season and add <br />tarragon and serve.
 
A variety of homemade (vegetarian, egg, and fish) sushi is always a crowd pleaser -- easy and very impressive.<br />I also must give a nod to dymnyno's Lacinato Kale and Mint Salad with Spicy Peanut Sauce. I have made this for countless dinner parties and potlucks, and it always wins raves from both children and adults. food52.com/recipes/18080-lacinato-kale-and-mint-salad-with-spicy-peanut-dressing
 
margie S. May 1, 2014
pasta with mushrooms!
 
Julie K. May 1, 2014
Lasagna if we have a crowd.