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Chicken with Lemongrass
Serves 2 to 4Ingredients:
To prepare: Combine the first 5 ingredients in a food processor and puree roughly, stopping the machine to scrape down the sides once or twice. If possible, do this a day in advance.
To bone the chicken, use a sharp knife to follow around each side of the breastbone, cutting through the wishbone and the joint that attaches the thigh to the carcass. Take your time and be careful and you'll soon wind up with two semi-boneless halves. To remove the leg, thigh and wing bones, scrape them with the knife to expose them, then cut around them and pull them out. Trim the chicken of excess fat and score the dark meat so it will cook as quickly as the white meat.
Spread the marinade all over the inside of the chicken, with none at all on the skin. Press it into the flesh a little bit. Sprinkle with salt and pepper and fold the chicken over onto itself. Season the outside with salt and pepper. If you have time, wrap it in plastic and let it rest for several hours, refrigerated. If not possible, proceed.
Preheat the oven to 500 degrees Fahrenheit. Place the oil in a large non-stick skillet set over high heat. When the oil is hot, place the chicken in the skillet.
When the chicken begins to brown, 3 or 4 minutes later, put the skillet in the oven. Cook about 8 minutes, or until the bottom is crisp, then turn the chicken and return to the oven for another 5 minutes or so, again until the downside is crisp. Turn once more and cook another minute. Check for doneness and serve.
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