Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . .
Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something
So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey
Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef.
And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken
is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more.
With memorable tips and revealing photographs, Fifty Shades of Chicken
will have you dominating dinner.
Featured Recipe: Dripping Thighs
The way his apron hangs from his hips already has me all wobbly. But as he coats my thighs with sticky liquid I can hardly contain myself. Is it the wine, or is my aroma starting to drive him crazy too? He heats me up fast, it won’t take much too?
He heats me up fast, it won’t take much to finish me off now. His lips quirk up to a smile. My own juices are mixing with the coating and running all over the place. I get the strangest, sweetest, hedonistic feeling up and down. It’s epicureanism run wild!
He spreads my thighs out on a plate. Sticky hands and at least five wet napkins. What will the housekeeper think? Who cares?
- 1 pound boneless, skinless chicken thighs, patted dry with paper towels
- 2 garlic cloves, finely chopped
- 1 teaspoon plus pinch coarse kosher salt
- ½ teaspoon freshly ground black pepper
- 1 sweet onion, thinly sliced
- 1 cup white wine
- 1 bay leaf
- 1 cinnamon stick
- 2 tablespoons unsalted butter
- 1 tablespoon honey
Preheat the oven to 450 degrees F. In a large bowl, toss the chicken, garlic, 1 teaspoon salt, and pepper together.
In a small saucepan, simmer together onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in the honey and butter.
Spoon the mixture over the chicken and toss well. Spread thighs, onion mixture, and any juices onto a baking sheet. Bake until chicken is no longer pink and onions are meltingly tender and caramelized, about 25 minutes.