Pan-fried marinated baby chicken and spring vegetables

4 servings

Ingredients

Quantity Ingredient
Marinade
1 teaspoon Hungarian paprika
1 teaspoon Ground pepper
1 teaspoon Minced; garlic
1 teaspoon Minced; onion
½ teaspoon Salt
2 tablespoons Lemon juice
1½ pounds Free range chicken
¼ cup Flour
½ cup Peanut oil
1 cup Chicken stock
1 teaspoon Minced tarragon
4 Tomatoes; tops cut off and
; hollowed out
2 tablespoons Extra virgin olive oil
Salt and pepper to taste
½ pounds Asparagus
½ pounds Julienne of fennel
½ pounds Julienne of parsnips
½ pounds Baby corn
½ pounds Julienne of celery
1 teaspoon Minced; fresh thyme
4 tablespoons Lemon juice
1 teaspoon Lemon zest

Directions

Combine all marinade ingredients and mix thoroughly. Rub this mixture all over chicken and allow to rest overnight in the refrigerator. Split chicken in half and remove back bone. Dust chicken in ¼ cup of flour and pan fry in peanut oil for 10 minutes on each side. Remove from oil and add stock and tarragon. Simmer 8 minutes. Place chicken on platter and place tomatoes around chicken. Lightly oil and season all vegetables, except tomatoes.

Broil in a 550 degree oven for 5 minutes. Sprinkle with lemon juice, thyme, and lemon zest. Place in hollowed tomatoes and warm.

Original Title: PAN FRIED MARINATED BABY CHICKEN WITH SPRING VEGETABLES BASKET AND TARRAGON VINAIGRETTE Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW#DJ9278 BOBBY FLAY, JACK MCDAVID Converted by MM_Buster v2.0m.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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