Poulet Tangerine. Here’s a dish from my past that brings great memories for me. I remember playing outside with my brother and catching the scent of this dish through the open window to our house and counting the minutes to dinner. Slow roasted chicken is paired up with amazing flavours of tangerine and honey. Simply gorgeous.
1-2 chicken leg quarters per person
1/4 cup of heavy cream
1 heaping teaspoon of honey
Sea salt and fresh cracked pepper
Finely diced roasted red pepper from a jar
Rinse chicken under cold water and immediately season chicken with coarse sea salt and lots of fresh cracked pepper. Cook chicken in in a 270 degree oven on a wire rack on a large sheet pan to let the fat fall from the chicken for 3 hours, or until juices run clear.
In a small saucier pot, place 2 tablespoons of the melted chicken fat from the cooking chicken, the zest and juice of 5 tangerines, cream, honey, a pinch of salt and pepper. Reduce on a medium heat until thickened, stirring frequently for about 10-15 minutes. Make tiny slivers of the the skin on the last remaining tangerine, scraping off the white pith on the inside for garnish.
Top chicken with sauce and garnish with tangerine skin slivers and diced roasted red pepper.