Marcel's Roasted Farmhouse Chicken

More from this source
Washington Post


Add a comment


2 bunches thyme, plus finely chopped leaves from 1 sprig of thyme (1/2 tablespoon)

2 boneless, skin-on chicken thighs (about 8 ounces total)

Leaves from 4 stems of flat-leaf parsley, finely chopped (about 2 tablespoons)

Leaves from 2 stems of tarragon, finely chopped (about 1 tablespoon)

Kosher salt

Freshly ground black pepper

1/4 to 1/2 cup clarified butter or olive oil (see NOTES)

2 (12 to 16 ounces total) boneless, skin-on chicken breast halves, preferably "airline" cuts (see headnote)

1/2 cup store-bought chicken glace, such as Glace de Poulet Gold brand (may substitute with 1 cup rich chicken broth reduced by at least half; see NOTES)

2 tablespoons unsalted butter, cut into small pieces

1/2 teaspoon finely chopped tarragon leaves

You might also like

Farmhouse Chicken & Dumplings
Sunday Farmhouse Chicken
Homemade Avocado Mayonnaise & Chicken Sandwich
Great British Chefs
Farmhouse Chicken Salad
Chicken, Mushroom, Broccoli And Rice Casserole
For the Love of Cooking
Farmhouse Chicken Stew With Buttermilk-Walnut D...
Diamond Nuts
Hot Chicken Sandwiches
Campbell's Kitchen
Caesar Chicken Salad Sandwiches
HuffPost Taste
Salsa Chicken Olé Sandwiches
Campbell's Kitchen
Open-Faced Ginger Chicken Sandwiches
Campbell's Kitchen