CHICKEN STEPHANIE, THE VERY BEST WEEKNITE FLAVOR(S)!

Setting the stage here with a few quick questions:

1. Who doesn't LOVE chicken?

2. When was the last time you included preserved lemons in a recipe?

3. Don't you wish you could indulge in crispy skin without fussing with a bone?

Okay, well make this TONITE:

First, the protein prep:

You'll need to purchase chicken breasts bone-in skin-on. When you get them home, it is fairly easy to de-bone them. Get yourself a sharp knife and a clean dedicated cutting board. Flip the chicken breast over to see the underside of it. If you run your finger between the long bone edge from end to end as it meets up with the flesh, you can start to work a long separation between them. Once worked a bit, take the point of your sharp knife and gradually work it from end to end staying ultra-close to the bone piece, itself. Think of your action to be separating and lifting the bone from the flesh (instead of "cutting" it) as you leave as little flesh on the bone itself. Also, be careful to extract the sharp little pin bone at the very top of the breast; just feel around for it, it's easy to push out and snap off.

Once prepped, you're ready:

PEEL back the skin (without completely removing it) from the chicken breast;

PLACE chopped preserved lemon, fresh thyme, salt, a pat of butter, black pepper, and granulated garlic on the flesh and then cover it back up with the skin;

COVER the outside with some more salt;

HEAT a cast iron pan with grape seed oil until very hot, reduce cooktop temperature;

PLACE tempered and prepped chicken breast skin-side down;

ROAST until skin is browned;

FLIP chicken;

PLACE in a 475 degree oven (and if you have it on-hand, add a knob or two of veal demi along with a knob of butter);

ROAST for a few minutes until internal temperature reaches 155 degrees;

REST on the counter for 3-5 minutes;

SERVE with "Peas and Carrots" like we did, or a big green salad.

To DRINK? Burgundy of course! Try either a white from the Southern Macon region, or a juicy cru Beaujolais.