Chicken From Paris to the Middle East (Season 2, Episode 13)

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Chicken thighs are often more affordable and remain juicy during cooking.

za'atar spice blend

🥗Healthier: homemade za'atar

💰Cheaper: mixed herbs

Homemade za'atar can be made with pantry staples, reducing costs.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can provide flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat 1 tablespoon of butter in a Dutch oven until foaming subsides.

Add 1 onion cut into 8 wedges and 8 cloves of halved garlic to the pot.

Cook for about 5 minutes until the onion is golden brown and fragrant.

Prepare the whole chicken by tying the legs together for even cooking.

Pat the chicken dry and season generously with salt and black pepper.

Add 1.5 cups of dry white wine to the pot with the onions and garlic.

Add 10 sprigs of thyme to the pot, creating a bed for the chicken.

Place the chicken breast-side down in the pot and cover it.

Transfer the pot to a preheated oven at 400°F (204°C) on the lower middle rack.

After cooking, flip the chicken breast-side up and let it rest for at least 15 minutes in a large baking pan.

Remove the thyme from the pot and skim off excess fat from the sauce.

Turn the heat back on and reduce the sauce for about 5 minutes until it reaches about a cup in volume.

Cut the chicken, removing the breast meat and legs, discarding the skin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary