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Carrot Juice Chicken




Source of Recipe


the web


Recipe Introduction


Yield: 4 servings


List of Ingredients




4 chicken leg quarters (leg and
thigh attached), about 2 pounds
Salt

Freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon chopped fresh
rosemary
1 tablespoon fresh thyme leaves
3 to 4 cups carrot juice, divided
1/4 teaspoon red pepper flakes or to
taste

Recipe



Season the chicken to taste with salt and pepper. In a sauté pan, heat
the oil until hot; brown the chicken well on all sides (working in
batches, if necessary), about 20 minutes. Pour all but 1 tablespoon of
fat from the pan. Scatter the rosemary and thyme over the chicken.

Ladle in about 1 cup carrot juice; add hot pepper flakes. Cook over
medium heat until the juice is reduced to a syrup. Turn the chicken.
Ladle
in an additional 1/2 cup of juice; let it reduce. Continue to add the
juice in 1/2-cup increments, turning the chicken occasionally, until it
is tender and coated in a shiny, orangey glaze. When the chicken is
cooked through and the last ladle of juice has reduced to a saucelike
syrup,
transfer the chicken to a serving platter, drizzle with the pan sauce
and serve.