The concept is simple: Spin a batch of aioli, drown said-aioli in Champagne vinegar, then greenify with a superfluity of savory herbs. Marinate chicken in the mixture and voilà—you have my favorite chicken recipe.
When your guests arrive or you return home tired from work, simply remove the chicken from the marinade, and cook. Even (over)charred on the grill, the results are juicy, the chicken zingy and bright from vinegar and herbs. You may remember this chicken from when Jenny Steinhauer wrote about it's universe-altering qualities and it's just so good we had to return to it. The recipe is the rare confluence of un-mess-upable and remarkably delicious. Serve the chicken as is, or with generous spoonfuls of garlicy pistou.
I normally use the whole batch of aioli in the marinade (although reserving half, as the creator of the recipe wssmom instructs, is ideal for next-day leftover sandwich slathering). I also routinely increase the herbage to 1/4 cup (or even more) per herb. In the winter, I cook this chicken in the oven. It's wonderful both hot and cold—and best served with a heavy-handed glass of dry riesling.
For the fresh herb aioli:
1 large organic egg yolk, at room temperature
1 teaspoon fresh lemon juice
1 clove garlic, minched
1 cup grapeseed oil
Pinch sea salt, plus more to taste
1 cup Champagne vinegar (yes, 1 cup)
1 tablespoon minced fresh sage leaves
1 teaspoon minched fresh rosemary sprigs
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh oregano
For the Finger Lakes chicken:
2 whole organic chicken breasts, split so you have 4 nice-sized pieces
Freshly ground pepper
Fresh herb aioli
What's your go-to chicken and wine pairing? Tell us in the comments below!
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Photo by Sarah Shatz