Of course this is different because it’s grilled, but it’s no less delicious. And the sauce can go pretty much on anything…
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
4-6 chicken leg quarters, or any chicken pieces you like
Sauce
3 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons all purpose flour
2 tablespoons vermouth
2 tablespoons lemon juice
1 1/2 - 2 cups chicken broth
3 tablespoons capers, with 1 tablespoon of the liquid
Salt & pepper
3 tablespoons chopped parsley
Make chicken - combine olive oil, mustard, garlic, lemon juice and red pepper flakes - mix well and brush on all sides of chicken and refrigerate at least a couple hours ( remove from fridge 30-345 minutes before cooking
Grill chicken until beautifully done -approx 160-165 degrees
While it cooks, make sauce: melt butter with oil in a pan, and add garlic.
Stir well and when very fragrant, sprinkle with flor and stir into a paste
Add vermouth & lemon juice, mix to incorporate and slowly start adding broth
Stir until a thin-ish gravy consistency, then stir in capers and parsley
Serve with your chicken
