Lemon Chicken.
So we browned the chicken thighs
and we browned the citrus.
You brown the lemons as well, you get more juice
and it matures their flavor.
Yes, that's exactly right.
Fennel, leeks, onions, and lots of it.
Handfuls of mint.
Yum.
We put some salt on there
to start to bleed out. Get all the juices flowing.
Those vegetables. Yeah.
Some wonderful oregano, let's put that in there.
And we just want to season that
with a little bit of olive oil.
Because we've already got some chicken fat in the pan.
And you just want to wilt these, now both of these recipes
have my favorite spring vegetable in them, which is fennel.
I love peas.,
I love fennel. I don't want to hear
from the pea people.
It's a close second. I love both.
You don't have to pick.
You can eat both.
But fennel is the most under-utilized vegetable.
Take that outta there. I agree.
Well not for me And then the secret.
I eat a lot of it.
The secret to this, is that once you get to this point
you wanna add your wine.
(steaming)
You wanna add.
I'm givin' myself a fennel facial, oh.
This is lemon juice, this is orange juice.
This is the basis of the sauce.
And it's lots of lemon juice. Yum.
It is a little bit of chicken stock, and then this is
an ingredient, everyone always asks,
"What are your secrets?"
Yeah, yeah, yeah.
"What are your entry must haves?"
Huilerie Beaujolaise makes the best vinegars in the world.
Just like you hear all the time, invest in a great pan.
Right, invest in a great knife, invest in a great tool
that actually works in the kitchen, right?
You can invest in great ingredients too.
I do not use this by the cup.
But I use this by the tablespoon to season this.
As a flavor enhancer, yep.
This is a citrus vinegar, Calamansi,
which is a cross between an orange and a lime.
It's an Asian citrus
and it's just remarkable, remarkable vinegar.
So once this happens.
Then they can go back into the hot tub.
We put these back in, right on top.
While it's sitting out.
I would like to point out to folks,
that when the recipe says, "Brown your chicken",
you are looking to brown your chicken.
You do not want to beige your chicken.
(laughs)
You know, I'm sure Mr. Cameraman's gonna get a shot of that.
That is a browned piece of chicken.
And it's so good.
(audience clapss)
These are then going.
Back in.
Back in, and then would you hand me the cloth there?
Sure.
Yeah, fantastic. Moppine.
Because this is hot.
And then this is going to go into our oven.
You put this on properly.
Oh, there's one down there already.
We have one already, Pop it in the top one.
So we're gonna do a little swappy, swappy.
Oh a little swappy do.
This goes in for 35-40 minutes,
depending on how big your thighs are.
(laughs)
And then this,
all we do.
Chicken, and your chicken, when it's well browned,
is not going to over brown, when it's in the oven.
Because the steam helps prevent that.
And he kept the crispy skin up.
He didn't, like. Oh yes.
Nest it in there or cover it with liquid.
No nesting.
So we're just gonna (audience claps)
separate this. You can nest later. (laughs)
Yes.
(clapping)
And then this sauces. Come on Tom, (mumbles).
Well here's my favorite part of this whole dish, right?
Favorite part of the whole dish.
We are going to take, would you pass me the butter?
Sure babe.
Um, butter is the new everything.
Butter makes everything better.
So we're gonna put a stick of butter in there.
And everyone always says, "Well, a stick of butter."
Well remember, you're making eight portions.
You're feeding eight people.
And that is going to make, and you just let
the sauce melt the butter. Oh my god.
And all we're gonna do is mound our vegetables.
Um. In the middle.
This sauce is really the rockstar of this dish.
(audience claps)
Put the lemons on it?
Put one or two on the side.
Okay.
(audience claps)
Ah, gorgeous my darling.
(audience claps)