We don’t know precisely what spices are used to get the flavor so cherished at Poulet du Jour – chefs keep their secrets, and who can blame them?
What we do know is that the chicken comes out tender and moist with a lightly crisp skin every time, and that is all we need to know. Sure, we’d all like to be able to make this at home, but that takes a lot of time and trouble, not to mention cleaning up afterward. Better to just order one or more chickens to go, with an extra container of their pungent garlic sauce, or even better dine in and enjoy their fresh falafel, tabbouleh, and other delights.
Poulet du Jour: 233 PCH, HB. 310-376-6620.
Runner-up: Chicken Dijon, 2515 Artesia Blvd., #B, RB. 310-370-7707. 251 Main Street, ES.
310-414-9000.
