Roasted Lemongrass Chicken |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Bon Appétit, September 2005. Prep time does not include marinating time. Ingredients:
1/4 cup vegetable oil |
5 tablespoons fish sauce, divided (such as nuoc nam or nam pla) |
2 tablespoons sugar, divided |
2 tablespoons shallots, chopped |
2 tablespoons oyster sauce |
2 stalks fresh lemongrass, tough outer leaves removed, 4 inches of thick end finely minced |
1 teaspoon chili-garlic sauce |
1 garlic clove, chopped |
1/2 teaspoon ground black pepper |
1 tablespoon vegetable oil |
3 lbs chicken, quartered |
1/2 cup water |
1 tablespoon fresh lime juice |
Directions:
1. In a large bowl, whisk together 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients.
2. Add chicken and turn to coat. Marinate chicken at room temperature 1 hour.
3. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat.
4. Add the chicken to the skillet, skin side down. Reserve the marinade in the bowl. Cook the chicken for 4 minutes.
5. Turn the chicken over, add the reserved marinade to skillet, and transfer the skillet to the oven.
6. Roast the chicken until a thermometer inserted into the thickest part of thigh registers 175°F, probably about 25 minutes.
7. Transfer the chicken to a plate and keep warm.
8. Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to the juices in the skillet and bring to a boil.
9. Boil for one minute, then remove the skillet from the heat.
10. Use a spoon to skim the fat from the surface, then strain the pan juices.
11. Serve the chicken with pan juices.
|
|