To what I like in food, it sounds like the flavors would be an odd confusion. My taste are not universal of course. I'm having a more difficult time placing anise in harmony with rosemary and sweet red wine especially.
I would also use more thyme than rosemary, and probably finish with a little lemon juice.... here's a classic chicken recipe I often make:
[h2]Pan roasted herb chicken[/h2]
In a cold pan, put some olive oil so you get a nice film at the bottom. If you tilt the pan, the oil should form a puddle. Maybe 4 to 6 tablespoons should do the trick.
Squash a few garlic cloves, peel, add to pan.
Add FRESH herbs to the pan. Thyme, Rosemary, Oregano, Bay leaves work best here. No parsley, cilantro etc. as they'll probably burn.
Put pan over LOW heat. Let the olive oil infuse for a while, making sure nothing burns. The herbs/garlic start cooking and may become slightly colored, that's ok.
Remove all solids from the pan, leaving the oil in.
Crank the heat to medium and add dried, seasoned chicken pieces (I just cut the whole chicken into 8 pieces or so).
Make sure you get as much beautiful golden color as possible on the chicken pieces, on all sides. This may take a while. A lot of recipes tell you "2 minutes". IMO it's more like 10 to 15mn. You don't want to go too fast or the oil will lost its herb flavor.
I like a tiny tiny amount of star anise with lots of lemon zest and lots of black pepper on grilled chicken. About once every other year, no more. /img/vbsmilies/smilies/smile.gif
I would also use more thyme than rosemary, and probably finish with a little lemon juice.... here's a classic chicken recipe I often make:
[h2]Pan roasted herb chicken[/h2]
In a cold pan, put some olive oil so you get a nice film at the bottom. If you tilt the pan, the oil should form a puddle. Maybe 4 to 6 tablespoons should do the trick.
Squash a few garlic cloves, peel, add to pan.
Add FRESH herbs to the pan. Thyme, Rosemary, Oregano, Bay leaves work best here. No parsley, cilantro etc. as they'll probably burn.
Put pan over LOW heat. Let the olive oil infuse for a while, making sure nothing burns. The herbs/garlic start cooking and may become slightly colored, that's ok.
Remove all solids from the pan, leaving the oil in.
Crank the heat to medium and add dried, seasoned chicken pieces (I just cut the whole chicken into 8 pieces or so).
Make sure you get as much beautiful golden color as possible on the chicken pieces, on all sides. This may take a while. A lot of recipes tell you "2 minutes". IMO it's more like 10 to 15mn. You don't want to go too fast or the oil will lost its herb flavor.
@French Fries I did it, I made the chicken and it was great. Definitely doing it again, thanks! Sorry I didn't take a pic this time but I will next time. Beautiful sticky sauce.
@French Fries I did it, I made the chicken and it was great. Definitely doing it again, thanks! Sorry I didn't take a pic this time but I will next time. Beautiful sticky sauce.
In a cold pan, put some olive oil so you get a nice film at the bottom. If you tilt the pan, the oil should form a puddle. Maybe 4 to 6 tablespoons should do the trick.
Squash a few garlic cloves, peel, add to pan.
Add FRESH herbs to the pan. Thyme, Rosemary, Oregano, Bay leaves work best here. No parsley, cilantro etc. as they'll probably burn.
Put pan over LOW heat. Let the olive oil infuse for a while, making sure nothing burns. The herbs/garlic start cooking and may become slightly colored, that's ok.
Remove all solids from the pan, leaving the oil in.
Crank the heat to medium and add dried, seasoned chicken pieces (I just cut the whole chicken into 8 pieces or so).
Make sure you get as much beautiful golden color as possible on the chicken pieces, on all sides. This may take a while. A lot of recipes tell you "2 minutes". IMO it's more like 10 to 15mn. You don't want to go too fast or the oil will lost its herb flavor.
Cool, didn't know about pollo al ajillo. That sounds mighty tasty and I'll have to try that as well. You can use Google to translate the website into english so it's not that bad, so thanks for the link.
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