For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.
Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. In my chat with beloved chef Jacques Pépin about home cooking, he mentioned this braise full of juicy dark-meat chicken and vegetables that his mother used to make. More Roast Chicken Recipes Ingredients I came across this amazing Jacques Pepin Chicken with Garlic and Parsley recipe in his book Fast Food My Way (affiliate link) and I got an itch to make it immidiately.

The technique used to make the sauce is similar to the one used in Spanish cuisine; for example, in this Spanish Style Garlic Shrimp (Gambas al Ajillo) .
When chicken starts to sizzle, cover and reduce heat to medium. If browning too quickly after 10 minutes, reduce heat to low. Cook for 16-18 minutes. I loved the name, which really reflects the essence of this dish that pairs chicken with a full range of vegetables from the garden. Place chicken into non-stick skillet, skin side down, on high heat.

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