Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Chicken forms a lovely palette upon which to build a rich harvest of flavors. In this case, we use lemon, olive oil, tarragon, mint, and garlic to marinate the chicken at great length, resulting in meat that becomes both tender and delicious. The recipe is completed by the addition of crème fraîche and entire garlic cloves, much like in the traditional French chicken with 40 cloves of garlic.
This dish is rather easy to make, as well, simply consisting of marinating and sautéeing briefly. For myself, I serve it over a base of onions and tomatoes, creating a meal that is light, appetizing, and visually appealing, with the contrast between the red tomatoes, deep beige of the sauce, and the chicken flecked with herbs and spices.
This recipe is entirely my own.
- 1 1/2 pounds chicken, cut into small pieces for ease in frying
- Juice of 2 lemons
- 2 whole bulbs garlic
- 2 tablespoons tarragon
- 2 teaspoons mint
- 2 teaspoons thyme
- 1/3 cup olive oil
- 2 onions, peeled and chopped
- 2 tomatoes, peeled and chopped into somewhat smaller pieces than the onions
- 3 tablespoons crème fraîche
- Cut the chicken into smaller pieces suitable for frying. Salt and pepper each piece, then season with thyme, tarragon, and mint.
- Combine the 1/3 cup olive oil and the lemon juice in a bowl or flat casserole dish. Then place the chicken into it. Add in 6 pieces of garlic which have been peeled and minced. Cover and refrigerate for between 12 to 24 hours, turning over intermittently.
- Peel and chop the onions. Heat several tablespoons of olive oil over high heat, then add in the onions and fry until translucent. Then add in the 2 tomatoes, both chopped, and then the remainder of the first bulb of garlic (perhaps another equivalent amount). Continue to fry until the onion is golden.
- At the same time, heat several more tablespoons of olive oil over high heat, then add in the chicken pieces to fry. Fry several minutes on each side, until golden, then add in the marinading sauce, and the other clove of garlic wherein the garlic pieces have been peeled but not cut up into individual sections. Add in the 3 tablespoons of crème fraîche. Be attentive to make sure that the sauce cooks very well, to avoid any contamination from the raw chicken, for many minutes over high heat. Make sure the chicken contains no pink parts.
- Place the fried onions and tomatoes on a platter, then the chicken pieces on top, then pour the sauce over it. Serve immediately.
© 2019 Ryan Thomas