Saint Tropez Chicken Recipes

SAINT-TROPEZ CHICKEN

Steps:

• Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.
• Heat oven to 325°; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425° and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.
• Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.
• To make the sauce, scrape any concentrated bits from the pan's surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.
• Garnish with parsley and lemon slices, if desired.

SAINT-TROPEZ CHICKEN RECIPE

Steps:

• put chicken pieces into large freezer bag. Squeeze lemon juice into a bowl, and add olive oil,honey, and wine; stir unitl honey is dissolved. Pour mixture into bag w/chicken, then add garlic and herbs. 2) Seal bag, mix contents well, then place bag in a dish; refrigerate overnight. 3) heat oven to 325. Put chicken skin side up, into a roasting pan with marinade; cover pan with foil. Cook for 2 hours, then remove foil and turn up oven to 425. Cook another 15 to 25 min, or until chicken skin is browned. Keep an eye on it-the honey in the marinade makes it burn quickly.Place chicken into warm platter, then spoon off excess fat from cooking liquid. Move pan onto a burner orver med heat. to make sauce scrape any concentrated bits of juice sticking to pan's surface and add 1/2 cup water to dilute. stir until golden brown. Pour over chicken and garnish w/parsley and lemon slices

SAINT-TROPEZ GRILLED CHICKEN FROM C. S. P. N.

Steps:

• Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan. Bring to a boil and simmer until slightly thickened, 3 to 5 minutes. Set aside.
• Put the chicken breasts in a heavy plastic bag and pound to an even 1/2" thickness. Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side. Allow to rest for 5 minutes, then slice across the grain. Toss the chicken slices with the cooked marinade.
• Roughly chop the basil and arugula and toss with the sun-dried tomatoes. Arrange the chicken slices on a platter and top with the basil-arugula mix.

ST. BRENDEN'S CHICKEN

Steps:

• Heat 1/4 cup olive oil in a large skillet and cook and stir shallot and garlic until shallot is translucent, about 5 minutes. Stir 1 3/4 tablespoon Parmesan cheese, pine nuts, and basil into the hot olive oil, cooking until basil is tender and wilted, about 10 more minutes.
• Stir 1 cup cream into basil mixture and bring to a simmer. Reduce heat to low and simmer sauce until it has reduced by 1/3, about 15 minutes. Stir remaining 1/2 cup cream into sauce and simmer until thickened again, 15 to 30 more minutes. Stir occasionally.
• Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook chicken until lightly browned outside and no longer pink inside, 10 to 12 minutes.
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold cooked pasta and chicken into basil sauce. Sprinkle with 1 tablespoon Parmesan cheese.