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.
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.
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)
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.
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).Order now