Chicken lady chicken (Poulet crapaudine façon) from Food52 by David Lebovitz

  • soy sauce
  • whole chicken
  • Show all ingredients...

  • EYB Comments

    Can substitute Sriracha or Asian chile paste from harissa.

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Notes about this recipe

  • Eat Your Books

    Can substitute Sriracha or Asian chile paste from harissa.

  • 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.

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