Riesling Brined Chicken Chimehuin:
I’ve been wanting to try Francis Mallmann‘s Chicken Chimehuin recipe again. But, I had also stumbled up this recipe from the now shuttered Wildwood for a Reisling Brined Chicken. So, I decided to combine the two – mainly in an attempt to pair it with the beer…
1 chicken, about 2¾ lb.
12 cloves garlic, chopped
8 sprigs thyme
2 cup late-harvest Riesling
1 large yellow onion, chopped
4 tbsp olive oil
Juice of one lemon (or about 2 tbsp)
Tony Chachere’s Original Creole Seasoning
In a large self-sealing plastic bag, combine the garlic, thyme, wine, onion and 2 tablespoons of the oil. Add the chicken, seal and refrigerate overnight, turning occasionally.
Remove the chicken from the marinade and discard the marinade. Using kitchen shears, cut the breast bone in half to butterfly the chicken. Season with lemon juice and then coat liberally with Tony Chachere’s.
Heat grill with cast iron griddle on top of the grate to medium high heat. Brush cast iron griddle with olive oil. Place the chicken, skin side up, on the cast iron griddle and cook until it browns and crisps nicely on the first side, about 15 minutes. Turn the chicken and grill the other side until the skin is crisp and brown and the chicken is cooked through, about 10 to 15 minutes longer.
Peas with Pancetta, Mint and Crème Fraîche:
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