A Food section Staff Favorites recipe. After the chicken browns to crisp up the skin, ladles of carrot juice are slowly added and cook down to a caramelized, orangey glaze. The syrupy juice gives the chicken a lovely amber sheen and a soft, subtle sweetness.
Servings: 4
Ingredients
- 4 chicken leg quarters (leg and thigh attached), about 2 pounds
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 3 to 4 cups carrot juice
- 1/4 teaspoon crushed red pepper flakes, or to taste (optional)
Directions
Season the chicken with salt and pepper.
In a saute pan, heat the oil until it shimmers. Add the chicken and brown well on all sides (working in batches, if necessary), about 20 minutes. Pour all but a tablespoon of fat from the pan and scatter the herbs over the chicken.
Now ladle in about 1 cup of the carrot juice and add the crushed red pepper flakes, if desired. Cook over medium heat until juice is reduced to a syrup. Turn the chicken. Ladle in another 1/2 cup and let it reduce. Continue adding the juice in 1/2-cup increments, turning the chicken occasionally, until it is tender and coated in a shiny, orangey glaze. When the chicken is cooked through and last ladle of juice has reduce to a sauce-like syrup, transfer the chicken to a serving platter, drizzle with the pan sauce and serve.
Recipe Source
Adapted from "French Food at Home," By Laura Calder (William Morrow, 2003).
Tested by Candy Sagon.
Email questions to the Food Section at food@washpost.com.
