Hi
This
is a Lovely Gift by a Lovely Friend from Melbourne.
There’s
something wonderful about meeting someone in real life that you’ve already
known online. It’s just like an instant friend. Do you agree with me? J
Ok
now. Look at this dish!
Did it make you salivate?
I
love this chicken recipe from Bobby Flay. The ingredients used for marinate is so
simple but it has tons of flavour that would sure delight you.
HAPPY COOKING!
INGREDIENTS
(For
4 servings)
Grilled
Chicken
4
bone-in, skin-on chicken breast, about 6 ounces each
4
bone-inch chicken thights
Kosher
salt and freshly ground black pepper
Canola
Oil
Bacon
Mustard Vinaigrette
1
tbsp Canola Oil
½
pound Applewood smoked slab bacon,
cut into lardon
¼
cup Red wine vinegar
1
heap tbsp Dijon Mustard
1
tsp Clover Honey
2
tbsp Extra Virgin Olive Oil
Kosher salt and freshly
ground black pepper
Parsley leaves, for
garnish
METHOD
Grilled
Chicken
Season
the chicken well on both sides with salt and pepper. Place on a baking sheet, cover and
refrigerate for 1 hour. Remove the
chicken from the refrigerator 30mins before grilling and pat dry with paper
towels.
Preheat
a grill or grill pan over medium heat.
Brush the chicken with canola oil.
Place the thighs/breasts on the grill.
Grill pan skin side down and cook slowly, until the skin is crisp and
renders fat and pulls away from the grates easily, about 6 minutes.
Turn
over and continue cooking until bottom of the breast is golden brown and
thighs/breasts are just cooked through.
Remove to a plate and let it rest for 5 minutes before serving.
Bacon Mustard Vinaigrette
Heat the canola oil in a medium
sauté pan over medium heat, add the bacon and slowly cook until the bacon is
golden brown and crisp and the fat has rendered. Remove the bacon with a slotted spoon to a
plate lined with paper towels.
Heat the rendered fat in the sauté
pan over low heat. Whisk in the vinegar,
mustard and honey and cook for 30 seconds, to warm through.
Whisk in the olive oil and season
with salt and pepper. Add the bacon to
the pan. Serve a breast and thigh on
each plate and lightly spoon the sauce over, garnish with parsley leaves.
I’m submitting
this post to Cook-Like-A-Star, which is organised by Zoe from Bake For Happy Kids
and Yen from Eat
Your Heart Out and Grace from Life Can Be Simple.
For
November and it’s also the last even for 2014, we’re cooking and baking recipes
from Bobby Flay