If the Fifty Shades of Grey trilogy left you hungry and lusting for more, then you’re going to love Fifty Shades of Chicken (Clarkson Potter, November 2012), a cookbook serving up epicurean double entendres and 50 delicious chicken recipes that are sure to make every dinner a turn-on. Fifty Shades of Chicken is a naughty tale narrated by an “unexplored” young chicken at the mercy of a demanding foodie’s trussing, carving, spatchcocking, and unbearably slow drizzling, among other
bedroom kitchen techniques. Soon enough, Miss Hen discovers the pleasures of being whipped up for dinner. Enjoy a tantalizing sample recipe below, and trust us…you won’t want to miss this steamy book trailer:
Recipe from Fifty Shades of Chicken by F.L. Fowler
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, and it won’t take much to finish me off now. His lips quirk up into a smile. My own juices are mixing with the coating and running all over the place. I get the strangest, sweetest, most 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?
Roasted Chicken Thighs with Sweet-and-Sour Onions
Serves 2 to 4
1 pound boneless, skinless chicken thighs, patted dry with paper towels
2 garlic cloves, finely chopped
1 teaspoon plus a pinch of coarse kosher salt
½ teaspoon freshly ground black pepper
1 sweet onion, thinly sliced
1 cup white wine
1 bay leaf
1 cinnamon stick
1 tablespoon honey
2 tablespoons unsalted butter
1. Preheat the oven to 450°F. In a large bowl, toss together the chicken, garlic, 1 teaspoon salt, and the pepper.
2. In a small saucepan, simmer together the onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Mix in the honey and butter.
3. Spoon the mixture over the chicken and toss well. Spread the thighs, onion mixture, and any juices onto a rimmed baking sheet. Bake until the chicken is no longer pink and the onions are meltingly tender and caramelized, about 25 minutes.