Flour And Water Crust Chicken
When I saw this recipe on Jamie Oliver's "Happy Days with the Naked Chef" cook book, I knew immediately that I must make this flour and water crust chicken. As weird as the title sounds, this chicken tastes incredibly tender and good. It is also very easy to make and you can find the ingredients in your kitchen most of the time. Not to mention if you are making this for your guests or loved ones, they will be so impressed when you crack the crust open in front of them, the steaming hot chicken and the aroma that bursts out when you crack the crust open is indescribable. You gotta try it to know what I mean. I love the Naked Chef! Not only his recipes are relatively easy, he also uses lots of fresh herbs and ingredients. He's such an inspiration.
Total Steps
9
Ingredients
9
Tools Needed
3
Ingredients
- 2 pounds all-purpose flour
- 4 pieces chicken leg quarters (1 1/2 pounds each, or one 4 1/2 pound whole hen as an alternative)
- fresh thyme leaves (picked)
- fresh sage leaves (picked)
- dash salt and pepper
- 2 lemons (peeled and sliced, some slices reserved)
- 8 cloves garlic (peeled)
- 4 tablespoons olive oil
- 2 cups water
Instructions
Step 1
MAKING THE CRUST:
Step 2
<a href="/7S3QCKWK">Mix </a>all-purpose flour with water a bit by a bit. You may not need the whole 2 Cups. If you get a stretchy and sticky dough, you <a href="/TPWNYF5L">can </a>stop adding the water already. I used about 1 1/2 Cups of water. Cover the dough and set it aside
Step 3
Prepare the marinade for chicken by bashing the lemon <a href="/3JDX2Q84">slices,</a> sage, thyme and garlic with mortal and pestle
Step 4
<a href="/DYM522S6">Rub </a>the chicken with the marinade and tuck in the lemon <a href="/3JDX2Q84">slices </a>that you set aside earlier
Step 5
Divide the dough into 4 pieces and <a href="/LTNN8R88">roll </a>each out to 1/4" thick
Step 6
Place the chicken in the middle of the dough and <a href="/X75YQJ6B">wrap </a>the dough around the chicken. This will create an air-tight compartment for your chicken. Leave it for 5 minutes
Step 7
<a href="/H3S4YV46">Preheat </a>the oven to 425 F and <a href="/RNT367Z2">bake </a>for one hour. The crust will be <a href="/D434P8MH">brown </a>and charred a bit, but that's okay, we are not going to eat the crust. The crust is there to maintain the juiciness and <a href="/3L3754DG">tenderness </a>of the chicken
Step 8
Let them <a href="/GZFHJC5K">cool </a>for about 15 minutes before cracking them open
Step 9
<a href="/Y6MVNCHX">Serve </a>with potatoes and <a href="/W5YYKHT2">salad </a>and watch your guests or loved ones be impressed