International Cooking School Vacations: Spring Chicken in Lime Marinade

Spring Chicken in Lime Marinade

May2004

Just in time for spring, this simple and delicious recipe comes from Chef Patrick Payet at Famous Provence. Bon Appetit!

Serves 6

Ingredients

  • 3 spring chickens
  • herbs : taragon, parsley, basil, chives
  • 6 limes
  • 2 cups white wine
  • 2 onions
  • 2 carrots
  • 2 tablespoons of olive oil
  • Salt and Pepper
  • 2 TBS or up to 1/4 cup heavy cream (heavy whipping cream)

Directions

  1. Cut the chicken in two equal sized halves and place on a dish for marinating.
  2. Sprinkle the herbs all over the chicken (save some aside)
  3. Add the marinade (wine, juice of 4 limes, 1 tablespoon of olive oil, salt, and pepper)
  4. Peel the two other limes and set aside.
  5. In a pan sautee 1 tablespoon of olive oil with the carrots, onions and a pinch of herbs until lightly browned. Then transfer them to an oven baking dish and spread out as bedding for the chicken.
  6. Pour the marinade off the chickens into a sauce pot and set aside. Arrange the marinated pieces of spring chicken on the vegetables.
  7. Bake in the oven at 425°F for 20 to 25 minutes.
  8. Reduce the marinade (2/3), and add the heavy cream (how much depends on how creamy you’d like the sauce.)
  9. When the spring chickens are baked, add the sauce just before serving. Garnish with slices of the remaining 2 limes.