This dish of chicken from the menu at Dusek’s in Chicago is a sleeper hit, joining soothing meal chicken and the briny kinds of Caesar salad for a comfortable dinner. Marinating the chicken for no less than 24 hours in a koji marinade makes it overall quite succulent while mixing it with lots of flavors. The chicken rises out of the broiler flavorful, sweet, somewhat smoky, and marginally hot with a profound earthy colored covering. It’s the ideal counterpart for the fair withered escarole, which actually holds some crunch and is somewhat unpleasant. Delicately cooked potatoes add an additional weight to the planning, and a custom-made Caesar dressing unites everything. A recipe for garlic confit can be found.
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