I seem to have discovered our broiler recently, and we’re really enjoying it. We’ve not had a very good broiler in the ovens in our previous houses. This one is a good old-fashioned salamander â€” a big hot flame emanating from the ceiling of the oven.
This recipe is an adaptation of Mark Bittman’s version of Gary Danko’s broiled quail. I first tried it with quail (using red wine), and it was fun and tasty, but quail is incredibly expensive. The broiling went so well that I thought I’d try the same recipe with chicken. I think that using a preheated cast iron skillet to broil things in is a key component of our success.
1 whole chicken or two bone-in breasts and two whole legs, approx 3â€“3.5 lbs
1 c white wine
1/2 c olive oil
3 cloves minced garlic
2 tb Dijon mustard
4 tsp ground coriander
2 tsp dried thyme
2 tsp salt
1. Cut up the chicken. Split the breast. Keep the two breast pieces and the legs aside. Feed the giblets to the cat, and stash the back and wings in your stock-makin’s container in the freezer.
2. Prepare the marinade: Combine remaining ingredients in a bowl and whisk thoroughly until emulsified.
3. Submerge the chicken pieces in the marinade. Cover and refrigerate for 24â€“48 hours. Turn once or twice if you remember (I never did, it’s not really a problem).
4. Preheat the broiler. Arrange your oven racks so that the pan will be about 4 or 5 inches from the flame. Better too close than too far, methinks.
5. Preheat a large cast iron skillet by placing it on a low flame on the stove for a few minutes. When it’s hot, place the marinated chicken pieces into the skillet, bone side up.
6. Place the skillet under the broiler and broil the chicken for 10â€“15 minutes. Remove and check for doneness, and turn the chicken pieces. Then return the pan to the broiler for another 5â€“10 minutes until it’s cooked. Ours took 20 minutes.
It goes great with greens and leftover stuffing! Holly made a gravy using extra marinade, too, which was super good. I think mashed potatoes would be an excellent side with this as well.
We only ate about half the chicken, and had the rest for lunch the next day in sandwiches. Delicious!