Better Than Alice’s Chicken

Unveiling Culinary Brilliance: Crafting Better Than Alice’s Chicken

Embark on a gastronomic adventure as we delve into the realm of exquisite flavors with our recipe for Better Than Alice’s Chicken. Inspired by the legendary Alice Waters, this culinary masterpiece elevates a classic dish to unparalleled heights. Join us on this culinary journey, where we unravel the secrets to creating a chicken dish that transcends expectations, tantalizing your taste buds and leaving a lasting impression.

Ingredients:

For the Chicken Marinade:

  1. Chicken Thighs – 2 pounds, bone-in, skin-on: Opt for high-quality, organic chicken for enhanced flavor.
  2. Olive Oil – 1/4 cup: Cold-pressed olive oil imparts a rich and fruity taste.
  3. Garlic – 4 cloves, minced: Freshly minced garlic adds aromatic depth to the marinade.
  4. Lemon – 1, juiced and zested: Fresh lemon juice and zest provide a vibrant citrusy kick.
  5. Fresh Thyme – 2 tablespoons, chopped: Chopped thyme adds a herbaceous note to the marinade.
  6. Salt and Pepper – To taste: Season generously with salt and pepper for a well-balanced flavor.

For the Roasted Vegetables:

  1. Carrots – 1 pound, peeled and sliced: Sweet and earthy carrots add a delightful touch.
  2. Potatoes – 1 pound, diced: Use waxy potatoes for a creamy texture.
  3. Red Onion – 1 large, sliced: Sliced red onion adds sweetness and color.
  4. Olive Oil – 2 tablespoons: Additional olive oil for coating the vegetables.
  5. Fresh Rosemary – 1 tablespoon, chopped: Chopped rosemary infuses a savory aroma.
  6. Salt and Pepper – To taste: Season the vegetables for a harmonious balance.

For the Pan Sauce:

  1. Chicken Broth – 1 cup: Rich chicken broth forms the base of the luscious pan sauce.
  2. White Wine – 1/2 cup: Dry white wine adds complexity and acidity.
  3. Dijon Mustard – 2 tablespoons: Dijon mustard provides a tangy kick to the sauce.
  4. Butter – 2 tablespoons: Cold butter adds a velvety finish to the sauce.

Garnish:

  1. Fresh Parsley – 2 tablespoons, chopped: Chopped fresh parsley adds a burst of color and freshness.

Instructions:

Marinating the Chicken:

  1. Prepare the Marinade: In a bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, chopped thyme, salt, and pepper.
  2. Marinate the Chicken: Place chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring even coating. Marinate in the refrigerator for at least 2 hours, preferably overnight.

Roasting the Vegetables:

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Prepare the Vegetables: In a large bowl, toss sliced carrots, diced potatoes, and sliced red onion with olive oil, chopped rosemary, salt, and pepper.
  3. Roast Until Golden: Spread the vegetables on a baking sheet and roast in the preheated oven for 30-40 minutes or until golden and tender, turning halfway through.

Cooking the Chicken:

  1. Sear the Chicken: Remove marinated chicken from the refrigerator and let it come to room temperature. In a hot skillet, sear the chicken, skin-side down, until golden brown. Flip and sear the other side.
  2. Roast the Chicken: Transfer the seared chicken to the oven and roast for 25-30 minutes or until the internal temperature reaches 165°F (74°C).

Making the Pan Sauce:

  1. Deglaze the Pan: In the same skillet, deglaze with white wine, scraping up the flavorful bits. Reduce slightly.
  2. Add Chicken Broth and Mustard: Pour in chicken broth and stir in Dijon mustard. Simmer until the sauce thickens.
  3. Finish with Butter: Finish the sauce by swirling in cold butter until melted. Adjust seasoning if needed.

Assembling and Garnishing:

  1. Plate the Chicken and Vegetables: Arrange roasted vegetables on a platter, placing the roasted chicken on top.
  2. Drizzle with Pan Sauce: Drizzle the luscious pan sauce over the chicken and vegetables.
  3. Garnish with Fresh Parsley: Sprinkle chopped fresh parsley over the dish for a vibrant finish.

Cook Notes and Variations:

  • Citrus Burst: Experiment with different citrus fruits like orange or grapefruit for a varied flavor profile.
  • Herb Infusion: Include other fresh herbs like sage or tarragon in the marinade for a herbaceous twist.
  • Balsamic Elegance: Substitute white wine in the pan sauce with balsamic vinegar for a deeper, tangier flavor.

Keto and Low-Carb Versions:

Keto Version:

  • Substitute potatoes with cauliflower or turnips for a low-carb option.
  • Use xanthan gum as a thickening agent in the pan sauce instead of butter.
  • Pair with a keto-friendly vegetable side like sautéed spinach or roasted Brussels sprouts.

Low-Carb Version:

  • Opt for cauliflower or radishes in place of potatoes.
  • Replace white wine with chicken broth in the pan sauce for lower carb content.
  • Serve with a low-carb salad or grilled asparagus.

As you savor the exquisite flavors of Better Than Alice’s Chicken, you’re indulging in a culinary symphony that harmonizes the simplicity of high-quality ingredients with the finesse of thoughtful preparation. This dish is a testament to the timeless appeal of classic recipes elevated to new heights. Share this culinary masterpiece with loved ones, and let the rich aroma and vibrant flavors create lasting memories. Here’s to the joy of crafting meals that transcend ordinary dining—a celebration of culinary excellence that lingers on the palate and in the heart.