Serious Eats: Recipes
Dinner Tonight: Broiled Chicken with Garlic Sauce
I've been having a lot of fun flipping through The Ethnic Paris Cookbook. It's unpretentious, easy to use, and full of tasty dishes that seem to be entirely too simple, if a little hard to believe. And this one is no different. The sauce is the perfect counterpoint to the broiled chicken—it takes on an almost mustard-like tang, but has a much brighter flavor thanks to the lemon. It's so perfect, in fact, that it's easy to forget that the recipe has raw potatoes in it.
This is all new for me. But I can't think of the last time I ingested a raw potato. But there I was, tossing cubes of raw potato into a blender along with a whole heap of garlic and lots of lemon juice, hoping that this mess would transform into something edible. At the very least, I’d have liked the potato chunks to disappear. I had to shake the blender a few times, but they all did incorporate in the sauce.
As for the chicken, they recommend a grilled chicken, something I didn’t have the time to set up. But broiling is a great alternative. It won’t have the same smokey flavor, but the high heat does the job perfectly well. A roast chicken is another alternative that is easier, but not nearly as much fun.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.