INGREDIENTS

INSTRUCTIONS

Butterfly the chicken and remove the backbone and the wingtips. Use the
bones and wingtips for a stock. Season the chickens with hot red pepper
flakes, 1 1/2 tablespoons ginger, 1 tablespoons chopped garlic, and 2
tablespoons fennel seeds. Rub with oil and marinate overnight. Season the
chicken with salt. Heat 4 frying pans over moderate heat with 1/8-inch
vegetable oil. Cook the chickens, skin side down, flattened with a weight,
until cooked three quarters of the way through. Flip the chicken and cook
until done. The skin should be crispy and golden brown. Remove the breast
bones. Transfer the chickens to a plate. In one of the pans, heat 2
tablespoons oil with the remaining ginger and garlic and the sliced
shallots. Cook until tender. Deglaze the pan with the sherry and reduce by
three quarters. Add the stock and reduce by two thirds. Whisk in the butter
and season with the vinegar, salt and pepper. Meanwhile, preheat the oven
to 400 degrees. Toss the potatoes with salt, pepper and extra virgin olive
oil. Roast for 20 minutes. Toss the onions with salt, pepper and extra
virgin olive oil and add to the potatoes. Roast an additional 20 minutes or
until the vegetables are tender. To serve, distribute the vegetables among
4 warm plates. Set the chickens, skin side up, on top of the vegetables and
pour the sauce around the chicken. Serve with sauteed spinach. Yield: 4
servings
Posted to MC-Recipe Digest V1 #338
Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9330
From: "Ed Bauman" <BIRCHCREEK@msn.com>
Date: Wed, 11 Dec 96 23:32:50 UT

A Message from our Provider:

“Beauty: an act of God”