Glazed Chicken
1 serving
120 minutes
Glazed chicken is a refined dish of European cuisine that captivates with its juiciness and rich aroma. Its roots trace back to the traditions of meat preparation, where marinating and glazing are used to enhance flavor depth. The marinade makes the chicken tender, while the glaze from reduced broth gives it an appetizing shine and rich taste. A light tang from lemon juice completes the flavor composition, adding freshness. Perfect for a festive dinner or romantic evening. Harmonizes well with white wine and vegetable sides, highlighting its gastronomic elegance.
1
Prepare the marinade: pour water into a pot, add salt, sugar, pepper, coriander, and garlic.
- Water: 2 l
- Sea salt: 50 g
- Sugar: 25 g
- Black peppercorns: 10 g
- Ground coriander: to taste
- Garlic: to taste
2
Leave a whole chicken in the refrigerator for 12 hours.
- Poussin (spring chicken): 1 piece
3
Then take the chicken out of the marinade and cut along the backbone. Spread it out.
4
Fry in butter for a couple of minutes on each side, pressing down with something heavy.
- Butter: to taste
5
Then bake the chicken in the oven for 7-8 minutes.
6
Boil the broth over high heat until a glaze (jelly) forms for about 1.5 hours.
- Chicken broth: 1 l
7
Spread it on the chicken and put it back in the oven for a few more minutes.
8
To enhance brightness, sprinkle the finished dish with lemon juice.
- Lemon juice: to taste
