Tuesday, June 28, 2016

CtBF’s Lady Chicken Lady ~~ Polet Crapaudine Façon Catherine

CtBFs' Lady Chicken Lady from "My Paris Kitchen"
Last week, for our Cook the Book Fridays, our pick was David Lebovitz's Lady Chicken Lady. It's from his new cookbook "My Paris Kitchen".   I made this a few weeks ago and served it with my Fattoush salad. We loved this chicken. It was so moist and filled with wonderful flavor. My husband claimed it was the best chicken he ever ate. Anyone who knows my husband knows this is a pretty huge compliment...especially because he seems to be a tad fussy. 

The skin stuck to the grill, and that's too bad. the chicken was fabulous
This chicken recipe calls for you to "spatchcock" your chicken. I learned this technique while cooking through "Around My French Table". It simply means, taking the backbone out of the chicken and lying it flat on a grill pan or for me, the grill. The term les crapaudines means bullfrogs, which is how your chicken looks when it is lying flat. This time around, I let my butcher have the honor of  cutting out the backbone. Anything to save time. 

This post should have been posted on the 17th. However, my life has been a bit hectic lately. See you  Friday.

Marinating overnight
Oh so good!
A perfect summer meal

CooktheBookFridays is an on-line cooking group. We are cooking through David Lebovitz cookbook, "My Paris Kitchen". David shared this wonderful chicken recipe here at Serious Eats.

Chicken Lady Chicken~~ Polet Crapaudine Façon Catherine
By David Lebovitz adapted from "My Paris Kitchen"

3 cloves garlic, minced
1 1/2  teaspoons sea salt
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
3 tablespoons white wine
1 tablespoon soy sauce
2 1/2 teaspoons harissa, Sriracha, or Asian chile paste (I used chile powder)
2 teaspoons Dijon or yellow mustard
2 teaspoons honey
1 (3-pound) chicken

1. Put the minced garlic and salt in a resealable plastic bag and crush it with the heel of your hand until it’s a paste. Add the olive oil, lemon juice, white wine, soy sauce, harissa, mustard, and honey to the bag, combining the ingredients well.

2. Remove the backbone of the chicken by snipping down both sides of the spine with poultry shears, or taking a chef’s knife and cutting along both sides of it, and pulling it off. With the breast side down on the cutting board, take a knife and crack the bone between the breasts, then push the chicken down with your hands so it spreads out and lies flat. Flip the chicken over so it’s skin side up and press down with the heels of your hands on the chicken very firmly—like you’re giving it a shiatsu massage—to flatten it as much as you possibly can. Don’t go easy on it.
3. Loosen the skin from the breast and thigh meat and spoon some of the marinade under the skin. Put the chicken in the bag, close it securely, and use your hands to rub the ingredients into the chicken. Refrigerate it for 1 to 2 days, flipping the bag over a few times as it marinates.
4. To cook the chicken, preheat the oven to 400ºF (200ºC). Heat a cast-iron skillet or grill pan over medium-high heat on the stovetop and place the chicken in it, breast side down. Drape a sheet of heavy-duty aluminum foil over the top and set a heavy weight on top of it. A good option is a brick or a large saucepan filled with water.
5. Cook the chicken until the skin is a deep golden brown, which usually takes about 10 minutes or so—check it often. Once it’s browned, flip the chicken over, replace the weight, and let it cook for about 5 more minutes.
6. Remove the weight and the foil and place the chicken in the oven for 25 minutes, until it’s cooked through. To serve it French-style, cut the chicken into eight pieces: two legs, two thighs, and cut each breast in half crosswise, leaving the wings attached.


  1. Kathy,
    I hope everything A-Okay with you and your family. The CLC looks amazing (most important of all - it's Hubby-Approved-Stamped!). Your fattoush salad is a perfect match to CLC!

    1. Emily, Thank you for your concern. Everything is quite good. My son just got engaged and I’ve been busy hosting a weekend for family. We also did some traveling to visit my grandchildren. All good!

  2. Indeed a fantastic summertime meal. The chicken looks scrumptious.

  3. We love this chicken recipe as well. Jim is big on Costco rotisserie chicken but said this was so
    much more tasty and tender. Perfect with your salad.

  4. This was a really great chicken recipe. And yours done on the grill looks great! We had ours from the oven, but will have to try a grill next!

  5. I love chicken most and going to try this soon. Thank you!