Subj : Chicken With Paprika, Lemon, & Soy Sauce
To   : All
From : Ben Collver
Date : Mon Jan 08 2024 12:52:53

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      Title: Chicken With Paprika, Lemon, & Soy Sauce
 Categories: British, Chicken
      Yield: 4 Servings

      1    Chicken; about 1.5 to 1.75
           -kg (3-1/2 to 4 lb)
      1 cl Garlic; halved
    150 ml Olive oil (5 fl oz)
           Salt
           Freshly ground white pepper
      1    Fresh thyme sprig; chopped
      2 tb Paprika; heaping
      2 tb Plain flour
      3    Lemons; juice of
     50 ml Soy sauce (2 fl oz)
     50 g  Unsalted butter (2 oz)

  Pre-heat the oven to 200 C / 425 F / gas 7.

  Cut the chicken into eight pieces; split the legs in half; remove the
  breasts from the carcass and cut each into two pieces. Rub the chicken
  pieces with the garlic and some of the olive oil. Season with salt and
  pepper and sprinkle with chopped thyme. Mix the paprika and flour
  together and cover the chicken pieces liberally with the mixture. Mix
  together the lemon juice and soy sauce and cover the chicken with
  half this mixture.

  Pre-heat a large flameproof baking pan and add some of the olive oil
  and half the butter. Add the chicken and fry over high heat to crisp
  the skin until it is almost burnt black. Turn the chicken pieces in
  the pan and add the remaining lemon juice and soy sauce and a little
  more of the paprika mix. Place in the pre-heated over for about 20
  minutes, by which time the chicken will have a very crisp skin.

  Remove the chicken from the pan and drain the liquor through a sieve
  into another pan. Warm this liquor and add the remaining butter. The
  sauce will now almost have a sweet and sour taste from the lemon, soy
  sauce and paprika. Simply pour it over the chicken and serve. Or, if
  you are serving the dish with mashed potatoes, divide the potato
  between individual plates, sit the chicken on top, and pour the
  juices over.

  Notes:

  Goes well with mashed potatoes, which can be spiced up with a little
  olive oil, chopped onion, garlic, or even chopped parsley.

  Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994

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