Bertolli

Los Angeles Chicken Recipe List

Campanile

624 South La Brea, Los Angeles, CA 90036
323-938-1447

GRILLED CHICKEN WITH CONFIT OF LEMON AND GARLIC

Yields: 4 servings

Ingredients: CHICKEN

2 chickens, about 3 pounds each, boned, wing bone kept in
4 sprigs fresh thyme, leaves of
2 t kosher salt
freshly cracked black pepper

Method

  • Start a fire in the grill and allow it to burn to medium-high temperature.

    Ingredients: sauce

    1 C chicken stock
    1/4 C preserved lemon peel, cut into julienne
    1/4 C chopped fresh Italian parsley
    2 t fresh lemon juice
    kosher salt
    freshly cracked black pepper

    Method: confit of lemon and garlic

  • In a medium saucepan over medium heat, combine all the ingredients for the confit and bring them to a simmer.
  • Reduce the heat to low and simmer until the garlic is very tender, about 25 minutes. (If the oil is simmering too quickly, take the pan off the heat for 1 or 2 minutes).

    Method: chicken

  • Season the chickens with chopped thyme, kosher salt and a few grinds of black pepper.
  • Grill the chickens, skin side down, until the skin is browned and crispy, almost charred, about 6 to 8 minutes.
  • Turn the chickens over and place on a moderate temperature part of the grill so as not to burn.
  • Continue to grill the chickens until they are firm to the touch and cooked through, about 15 to 20 minutes longer.

    Method: sauce

  • Meanwhile, in a medium saucepan, over medium-high heat, combine the chicken stock and the confit with a 1/4 cup of the lemon oil in which it was cooked.
  • Bring to a rapid boil and cook about 1 minute.
  • Stir in the preserved lemon peel, chopped fresh parsley and fresh lemon juice; season with kosher salt and black pepper to taste, and remove from the heat.

    To finish

  • Arrange half a chicken on each of 4 large, warm plates.
  • Spoon 1/4 cup of the sauce over the chicken, making certain that some garlic, lemon peel, and parsley are in each serving, and serve immediately.

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