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.Â
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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Written by: David Lebovitz
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77 Comments
Janet H.
May 4, 2020
My favorite recipe for entertaining is salmon topped with pesto(homemade or bought) and fresh or dried breadcrumbs. I make extra so I can make salmon cakes another night. Delish!
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:
anything with your roasted tomato recipe! Just wish you were coming to Chicago.
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!
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!
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!
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.
[email protected]
May 2, 2014
I almost always make this yellow cake http://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe
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.
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
tarragon and serve.
tarragon and serve.
cookinginvictoria
May 1, 2014
A variety of homemade (vegetarian, egg, and fish) sushi is always a crowd pleaser -- easy and very impressive.
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
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
Antigoni S.
May 1, 2014
We have a couple go to's in our house! First crimini mushrooms sauteed in butter and vermouth finished with cream! Serve on toast points or in a bowl, delicious! Also, Short Ribs simmered in Tomato Sauce, Red Wine with Star Anise, always a hit!
Chris K.
May 1, 2014
For a friends and /or family dinner, Chicken in a pot with garlic and lemons. Dessert, definitely, Apple cake a` Helene both from Dorie Greenspan's Around My French Table
sticksnscones
May 1, 2014
My go to recipe is the Cod Cakes in Tomato Sauce from the Jerusalem Cookbook(Ottolenghi)
DBolton
May 1, 2014
My creme brulee recipe is famous amongst friends in four different cities. I like to think my food is good, but all dinner party sins are forgiven with a great dessert!
jwhang
April 30, 2014
hwe-dup-bap: salmon sashimi, julienned cucumber, perillia leaves, romaine lettuce, radish, fish roe and avocado, with a sauce made of red pepper paste, vinegar and sesame seed oil, over a bed of rice. to be mixed like bibimbap.
summersavory
April 30, 2014
Quiche, or a savory galette, and a green salad of some sort-homemade pastry always impresses folks :)
laughing
April 30, 2014
Pulled pork made in the slow cooker is easy, and keeps for a while as people arrive at different times. Then they can make their own tacos or burritos.
Ellen L.
April 30, 2014
My go-to is a of taco or fajita bar with homemade salsas, guacamole, and my favorite cumin and lime yogurt sauce.
saragrad
April 30, 2014
I like to marinate a couple of butterflied chickens the day before so on the day of my party, I just have to roast them in the oven for an hour. I always use Nigella Lawson's Buttermilk Chicken because the buttermilk makes the chicken so tender and delicious. For sides, I usually make a crisp green salad with a lemon maple vinaigrette and buy really good bread from my favourite bakery.
Rachael S.
April 30, 2014
I usually go Mexican for entertaining. I love to do a large batch of chile verde with rice and beans. I put out tortillas and all the usual toppings (shredded cheese, cilantro, chopped onions, etc.) so people can do tacos/burritos or just on a plate.
KS
April 30, 2014
An indoor picnic - pulled barbeque chicken, potato salad, etc. - all things I can make ahead of time and that are best at room temperature.
Kristen
April 30, 2014
I love a good spread of hors d'oeuvres for entertaining -- or homemade pizza parties.
Hannah R.
April 30, 2014
I like to make a big pot of Thai or Indian curry and serve it over rice (with naan on the side if it's Indian!). Minimal fuss and maximum comfort.
Marshmallows&Margaritas
April 30, 2014
I often try to do something kind of fancy and new, but depending on the crowd and the time of year, my fall backs are chicken tacos, spaghetti or something on the grill (accompanied, always, by fruit salad with mint sugar).
AGIRLANDAPIG
April 30, 2014
April Bloomfield's Caesar salad is always a crowd pleaser. Her recipe is on food52!
katie
April 30, 2014
a variety of home made pizzas that can range from traditional to adventurous and still accommodate every guest.
aargersi
April 30, 2014
Very often - Gumbo! And crawdads and red beans and rice and maque choux and bread pudding. I guess that's more than one dish.
Jen
April 30, 2014
Either Korean-Vietnamese braised pork and eggs or my mom's bulgogi style, oven roasted chicken thighs.
Annie F.
April 30, 2014
I always like to make a pie for guests. I love making them, I find it really fun and relaxing, and people are always so impressed.
creamtea
April 30, 2014
Roasted chicken shmeared with red-pepper and garlic puree (my Red-Pepper Taxicab Chicken) is my go to. Or rolled veal shoulder braised in white wine mushrooms and shallots with gremolata, from Epicurious, for Passover.
Matilda L.
April 30, 2014
In winter, a big roasted or braised chunk of meat (I like pork shoulder) and in summer, meat on the grill. I also prepare a selection of cooked seasonal vegetables (I like them en papilotte in winter; on the grill in summer) and a nice salad. And a dessert I've been craving, because I wouldn't get to eat it otherwise!
Yoomiyoom
April 30, 2014
The Sussman brothers' roasted leg of lamb from their book "This is a Cookbook." I marinate the lamb the day before, then put it in the oven while I prepare a salad and side dish. It always turns out perfectly and makes the apartment smell fantastic. I've never had leftovers of the meat--but I use the lamb leg bone and its attached scraps the next day in a pasta sauce.
Mackenzie
April 30, 2014
Anything salmon is always a charmer, along with Zuni's Roast Chicken & Bread Salad
Jenali
April 30, 2014
My go-to recipe is Cook's Illustrated Honey Roasted Chicken. I've made it several times for friends and family.
WHB
April 30, 2014
I used to serve a Marcella Hazan chicken fricasse with porcini. Lately, I've made two dishes from the Jerusalem cookbook: chicken with cardamom/onions/rice and chicken with clementines/fennel. With this cold dreary spring, we continue to enjoy "comfort" food at the end of April!
AdventureGirl
April 30, 2014
Onion tart. Puff pastry crust with carmelized onions, fresh thyme, and gruyere cheese. Perfect appetizer with martinis or wine.
Lauren P.
April 30, 2014
I typically like to be adventurous and try something completely new when I have guests over for dinner. I'm less afraid of the failure of a dish and more excited to first experience a new recipe at the same moment my guests can. However, I have found that a good fall back is slow cooked chicken, beef or pork for tacos with cotija cheese, cilantro, pickled onions and of course a margarita
Gretchen A.
April 30, 2014
Spaghetti and Meatballs. I use the Cook's Illustrated recipe, but cook them in the oven with The Meatball Shop's method. A big green arugula salad with lemon and olive oil vinaigrette, or sauteed broccoli rabe on the side. Good for kids and adults!
AntoniaJames
April 30, 2014
Marinated artichoke hearts + gobs of parsley + lemon zest and juice + a touch of cream cheese (or drained sour cream or ricotta if no cream cheese is on hand) + grated Parmigiano or similar cheese + capers, pulsed in the food processor. Served with lightly toasted rounds of my artisanal sourdough baguettes, or homemade pita chips. This has become so "go-to" that regular guests ask where it is immediately upon entering the house. ;o) P.S. On the outside chance that any is left over, a smidgen of the stuff makes one of the best fillings ever for an omelet the next morning -- so much so that I've taken to reserving a bit just for that purpose.
meganvt01
April 30, 2014
My go to recipe for entertaining is momufuku's steamed buns with both pork belly and tea brined chicken options. I never get tired of it.
Pip
April 30, 2014
my go to recipe for entertaining would probably be different dips and small bites, like hummus, muhammara, baba ganoush with rosemary focaccia o homemade naan bread, I like stuff people can eat without plates for larger gatherings, that way I can make most of it ahead and then relax and enjoy my guests
witloof
April 30, 2014
I have two. One is my own recipe for artichoke heart frittata. The other is spatzle from Morning Food by Margaret Fox and John Bear.
Bianca A.
April 30, 2014
My go to recipe is turkey lettuce wraps with s'chug. super easy to make, soy sauce, hosin sauce, and peanut sauce in a skillet with turkey and onion. set the skillet in the middle and wrap in a lettuce with some middle eastern s'chug.
adriana
April 30, 2014
go to recipe, I'd have to say oven-baked, tinfoil wrapped chicken, quinoa, with either sautéed vegetables or even baked vegetables. very simple and easy. :-)
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