Chicken Martinique

Chicken Martinique (pronounced mar- tin- EEK) is a recipe my mother made almost every time we had a whole chicken, and no wonder! It is incredibly easy, and turns out a delicious sauce which is perfect for serving with rice or quinoa on the side. Definitely a “gourmet” touch for the meal!

  • 1 whole chicken (thawed)
  • 1 large tomato
  • salt
  • water
  • dried thyme
  • parsley flake
  1. Remove giblets from chicken and stem from tomato. Stuff tomato into chicken cavity and salt exterior of chicken. Roast at 350º F for 20-25 minutes per lb, until skin is very browned, drippings appear in the bottom of the pan, legs are loose when wiggled a bit, and internal temperature reads at least 165º F.
  2. Turn oven off; remove tomato from chicken and pour drippings along with tomato into skillet. Return chicken to the oven to keep warm.
  3. Add water to drippings in skillet to cover the bottom; sprinkle with thyme and parsley. Simmer over high heat until desired consistency is reached. Salt to taste if required. Serve with rice, quinoa, or couscous to be sure that none of the deliciousness will go to waste!

2 thoughts on “Chicken Martinique

  1. Use the pan in which the chicken was baked to make the sauce on the stovetop. No need for a skillet. After pulling the tomato out of the baked chicken and into the baking pan, move the baked chicken to an oven-proof platter, and keep the chicken warm in the oven. Making the sauce in the baking pan on the stovetop allows you to get ALL the delicious drippings in the sauce.

    Use roughly 1/2 teaspoon (guessing) ground thyme and a handful of parsley flakes for the sauce. I never measured them.

    Sent from my iPhone



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