Roasted Chicken Tartin Recipe

Roasted Chicken Tartin Recipe Audra Lowe: You don’t have to go to the Paris to enjoy a great French meal. You can actually make a traditional dish right in your own kitchen. Rhiannon visited Tartinery. It’s in New York City’s the leading neighborhood and that’s where they showed her how to make a tartin in today’s Better Bites. Rhiannon Ally: Hi, Audra we’re here with the owner of Tartinery, Nicolas Dutko. And Nicolas is going to show us how to make a tartin. But first we’ll have to find out what exactly tartin is? Nicolas, hello! Nicolas Dutko: How are you? Rhiannon Ally: I have to be honest, I thought a tartin was a dessert but it’s not. Nicolas Dutko: I know you know. No it’s not. A lot of people think of that because of tart but it’s not a dessert at all. Rhiannon Ally: So what is it? Nicolas Dutko: The tartin is actually a French dish, which is concocted on a very thin slice like of toasted bread. We use any kind of savory toppings. So it can be warm, cold, it can be gourmet or very simple. Rhiannon Ally: So it’s similar to a panini? Nicolas Dutko: It’s similar to a panini called the Italian, exactly and you can find that anywhere in Paris, in every bistro. Rhiannon Ally: So we’re making roasting chicken tartin or as the French would say. Nicolas Dutko: [Foreign Language] Rhiannon Ally: Which I can’t say, obviously. Okay, what’s the first thing we do? Nicolas Dutko: Okay. So the first thing to do is to preheat the oven to 400 degrees and then start stuffing the chicken. Rhiannon Ally: Okay. Let’s stuff in. Nicolas Dutko: So what we’re going to do is take some rosemary and thyme. Rhiannon Ally: Okay. Pretty much is as much you want. Nicolas Dutko: Yeah. Rhiannon Ally: Okay. Nicolas Dutko: I mean you take like a bunch like that. Rhiannon Ally: Okay. We stuff that in there. Nicolas Dutko: Then you take a lemon, you squeeze it inside. Rhiannon Ally: Okay, I can help with this. I can do my part. Nicolas Dutko: Then you stuff the lemon juice inside. Rhiannon Ally: Oh, you’re stuff the lemon inside -- Nicolas Dutko: Yeah. You stuffed the lemon inside. Rhiannon Ally: Okay. Nicolas Dutko: And then you take another one, you just squeeze it on top of the chicken. Rhiannon Ally: Oh, drizzle that lemon juice. I’d love lemon juice. Nicolas Dutko: Lemon juice -- Rhiannon Ally: All over the chicken and that’s will be the part. Nicolas Dutko: And you put this onein the chicken. Rhiannon Ally: Uh-huh. Nicolas Dutko: You take some onion. Rhiannon Ally: Yes. You don’t even have to chop it up. Nicolas Dutko: You don’t even have to chop it up. Yeah, you just stuff it inside. Rhiannon Ally: You stuff it right in there. Oh, look at that. Okay. Nicolas Dutko: When everything is stuffed inside and then what you do is you rub the skin with olive oil. So you can see the thyme and rosemary, the lemon, the onion. Then you can actually pour some chicken. Rhiannon Ally: Okay. Like that. Nicolas Dutko: I think it was good. Rhiannon Ally: More? Okay. Nicolas Dutko: Perfect, and then a sprinkle of salt and pepper on the top. Rhiannon Ally: Okay. Just sprinkle, I sometimes get a little crazy. Nicolas Dutko: You can put it some more if you want. Rhiannon Ally: Okay. I tend to get crazy with the salt pepper, so I try to be -- Nicolas Dutko: That’s perfect. Rhiannon Ally: Conservative. Okay. Nicolas Dutko: Perfect. So the chicken is ready to be roasted. Rhiannon Ally: Once the chicken is done, thread it by hand and then prepare the final topping. Shred it very thin, seasoned it with olive oil, lemon juice, and just a pinch of salt and pepper. Now it’s time to assemble your tartin. Spread mayo on your toasted bread, add your shredded chicken, and then top it all off with your fennel garnish. So now it’s time to try our delicious roasted chicken tartin. That is delicious. If you’re feeling of interest there are plenty of variations on the tartin. It wouldn’t be complete without signature French desserts. Look at that. Uh, doesn’t that look delicious? Now, Audra I know chocolate is your favorite but since you’re not here it’s all for me. Audra Lowe: It looks so good. Thanks a lot Rhiannon and you could try making this treats yourself. We will put the complete recipe on BetterTV.com. When you get there, you find lots of other recipes for any meal of the day so go to town and have a lot of fun.