Damn Fine Chicken
- Yield 4 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Damn Fine Chicken sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 large shallots, minced**
- 3 Calçot onions or scallions, thinly sliced**
- 3 tablespoons sherry vinegar, or balsamic vinegar
- 3 tablespoons extra virgin olive oil, avocado oil, melted ghee, coconut oil, etc.
- Kosher salt
- Freshly ground pepper
- 10 drumsticks or 8 chicken thighs
Method
Stir together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl.
Then, plop the chicken on top, and use your hands to make sure it's well-covered in marinade.
Allow the chicken to marinate in the fridge for a few hours. Personally, if the cook know the cook’m going to be short on time (which is almost always), the cook marinate this dish in the morning – that way, the chicken’ll be ready for me by the late afternoon, when the cook start preparing dinner.
When you’re ready to cook, Heat the oven to 400 ° F on convection bake (or 425 ° F non-convection). Lay out the chicken (skin-side down) in an oven-safe baking dish and pop it in the hot oven.
Roast the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time. If you want to brown the skin some more, broil it for a minute or two.
Lay out the drumsticks on a platter, and pour the cooking liquid over the chicken.
Simple and ridiculously good!
Kitchen notes
- You can marinate the chicken for up to 24 hours before roasting it!
