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Carrot Juice Chicken




Source of Recipe


the web


Recipe Introduction


Makes 4 servings


List of Ingredients




4 chicken leg quarters, with thigh attached (about 2 pounds)
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme
3 to 4 cups carrot juice (divided; available in most grocery stores in the fresh juice section)
1/4 teaspoon crushed red pepper flakes, or to taste



Recipe



Season the chicken with salt and pepper.

In a saute pan, heat the oil until hot; brown the chicken well on all sides (working in batches, if necessary), about 20 minutes. Pour all but a tablespoon of fat from the pan and scatter the herbs over the chicken.

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

-- Adapted from "French Food at Home" By Laura Calder