Marinated Chicken from Lagostina

Serve as a main course. This recipe serves 4 and is ready in 30 minutes.

Serve as a main course. This recipe serves 4 and is ready in 30 minutes.

Ingredients

Preparing the Marinade

  • 3 Tablespoons Chestnut Honey
  • 1 Teaspoon Curry
  • 1 Teaspoon Cumin
  • 1 Teaspoon Mustard
  • 1 Lemon

Cooking the Chicken

  • 1.3 Pounds Chicken Breasts (or Boneless Thighs)
  • 1 Pinch of Salt
  • 1 Pinch of Pepper

Directions

Preparing the Marinade

Place the cumin in a Lagostina frying pan and toast in order to release the essential oils.
Press lightly and place it in a bowl.
Add the curry powder, lemon juice, honey, mustard and create a marinade.

Cooking the Chicken

Add the chicken (chopped to your liking) and let it rest for at least 20 minutes.
Preheat the Lagostina Academia Bistecchiera. Once hot, drain the chicken cuts and cook.
Lower the heat and finish cooking. Lightly salt the meat.
Adjust salt/pepper and serve.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.