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Chicken lady chicken (Poulet crapaudine façon Catherine) from My Paris Kitchen: Recipes and Stories (page 173) by David Lebovitz

  • soy sauce
  • harissa paste
  • honey
  • chicken

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Notes about this recipe

  • Eat Your Books

    Can substitute Sriracha or chile paste for harissa.

  • BasicStock on March 05, 2018

    I really liked the marinade in the recipe. I was pretty sure my skin would stick to the pan (doesn't it always), so I did a little research and found a comment where a cook placed the bird on a pan that had heated up with the oven, and then broiled the top skin before going on to convection roast it. Probably missed having the authentic rotisserie aspect of the recipe that DL duplicated, but it was lovely and golden and tasted exceptionally good.

  • Barb_N on March 07, 2017

    The marinade was flavorful but it did not tenderize. I had a tough old bird- maybe due to the time of year and the free range life. I used half a preserved lemon instead of juice, remembering comments about more salt. I might try this again with a flabbier bird because my husband liked it a lot. I would just as soon stick with the Zuni Cafe's technique which has always resulted in meltingly tender meat.

  • Zosia on September 25, 2015

    The chicken had wonderful flavour and was juicy and tender. Like the others, my bird browned/blackened rather quickly in the cast iron fry pan, not surprising given the sugar in the marinade, and my roasting time was a little longer since my chicken was 1.7kg, but the cooking method generally worked well and the seasoning was just right for family's tastes so I'll definitely make this again.

  • Rutabaga on September 07, 2015

    I was a bit disappointed with this bird, but perhaps that's because I didn't follow the instructions exactly as specified. Instead of marinating the chicken in a large plastic bag, I used a large bowl, and it seems the flavors just didn't really penetrate, even though it marinated for over 24 hours. It was juicy and tender, just not especiallly flavorful, and I agree that more salt would also help. Also, I used a sautee pan to brown and roast it, as I have no cast iron pan. The skin started to blacken right away after it hit the pan, but this didn't seem to be problematic, as it did not taste burnt - it just took some serious scrubbing muscle to clean the pan afterwards.

  • Bethcote on April 08, 2015

    Had the same issue as others with almost black breast from the inital browning after 4 mins. I think I had the cast iron pan too hot. I used a 11 inch pan for a 3.5 lb chicken and it worked fine. Since the breast got too brown at first I flipped it a bit more than the recipe called for but still worked out great, tasted wonderful and the 25 mins worked well in the oven. Will make again! Didn't have harissia on hand so used Bangkok seasoning from Prenezy's.

  • mfto on September 16, 2014

    My husband couldn't praise this chicken enough. I bought a free range small chicken and butterflied it myself. Not a pretty job but after cooking, who cares. Serious Eats warns about being careful when browning breast down so I checked half way at 5 minutes and it wasn't brown but blackish. However, there was no smell of burning and it didn't taste burned. I used a 13 inch cast iron skillet and the chicken fit easily in it. The marinade is easy but one thing I would do differently next time is after making the salt/garlic paste in the plastic bag, I would add the mustard and squash it in the bag. Following David's ingredients listing, mustard is almost the last item and it is very difficult to get it to mix in all the liquid. I used Sriracha as listed but next time I will slightly increase until I get the heat right for us. Also very garlicky but we are garlic fans. The salt was right for us. 25 minutes in the oven was right. Meat was not dried out at all.

  • Delys77 on May 20, 2014

    Essentially a spatchcocked chicken which is weighted down while being browned on the burner before going into a hot oven. The marinade is excellent, if a touch loose, which means it is hard to get it under the skin and have it stay there. That said, if you use a large back you can rotate it and massage it in over a few days to really try and get it in there. In terms of cooking my bird was very well browned after 7 minutes, I could have actually pulled it at 6.5 minutes (the wings actually burnt a bit). The suggested 25 minutes in the oven was just right for my 3.5 lb bird. Overall the result is very good, with crispy browned skin and well flavoured meat. I would say that a touch more salt would be good. Perhaps it could be brined for a day then spatchcocked and marinated for a day.

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Reviews about this recipe

  • Serious Eats

    Don't do what I did and ignore the chicken for the first 10 minutes of searing. You will burn the skin. Instead, follow Lebovitz's instructions and check on it every couple of minutes.

    Full review