Spring Chicken in Lime Marinade
Just in time for spring, this simple and delicious recipe comes from Chef Patrick Payet at Famous Provence. Bon Appetit!
* 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)
# Cut the chicken in two equal sized halves and place on a dish for marinating.
# Sprinkle the herbs all over the chicken (save some aside)
# Add the marinade (wine, juice of 4 limes, 1 tablespoon of olive oil, salt, and pepper)
# Peel the two other limes and set aside.
# 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.
# Pour the marinade off the chickens into a sauce pot and set aside. Arrange the marinated pieces of spring chicken on the vegetables.
# Bake in the oven at 425°F for 20 to 25 minutes.
# Reduce the marinade (2/3), and add the heavy cream (how much depends on how creamy you’d like the sauce.)
# When the spring chickens are baked, add the sauce just before serving. Garnish with slices of the remaining 2 limes.