Aviary Cafe & Creperie: Orange Tarragon Brick Chicken

Published 06/02 2014 10:03PM

Updated 06/02 2014 10:05PM

Chef John Allen shows us how he makes a family style serving of Orange Tarragon Brick Chicken.

Orange Tarragon Brick Chicken
1 leg ¼ per person
Salt and pepper
2T bacon fat ( cooking oil, shortening or lard works fine)
2T fine dice shallot
¼ c orange juice
¼ c chicken stock
¼ c sherry wine
1t orange zest
1T coarse chopped tarragon
2T whole butter (un-salted)
Pre heat oven to 350 degrees. Wrap a brick in foil and place in oven while pre heating. In a Dutch oven or large frying pan add bacon fat and pre heat. Liberally season the chicken 1/4s, and place them skin side down in the pan. Place hot brick on top of the chicken very carefully, with even pressure on each piece. Cook for 5 minutes on the stove top on medium high heat. Place in the oven and copok until the chicken reaches 165 degrees internally (about 25-30 minutes depending on size). Remove the chicken from the pan and allow to rest while you make the sauce. Add the shallot, chicken stock, sherry and orange zest and reduce by 2/3. Wisk in the tarragon and whole butter.

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