By 
The hype for the sexually-charged novelFifty Shades of GreyFifty Shades of Chicken
— which already topped best seller lists around the globe and landed a movie deal — isn't over just yet. Now there's a Fifty Shades-inspired cookbook — .
According to People magazine, the book was written anonymously by "an established food industry professional." Apparently the chef in question, writing under the clever pen name FL Fowler, felt a strong connection to the book. But why did the anonymous writer decide to create Fifty Shades of Chicken? Fowler told People, "one day as I was tying up the ankles of a chicken for roasting, I realized why some of the scenes in the book were so strikingly familiar. It turns out I've been practicing BDSM for years — but with poultry."
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The recipes and descriptions closely follow the novel trilogy. "You start with an overbearing cook and a pigheaded chicken but by the end they're spanking and tying each other up like soul mates," explained the author. Recipe titles featured in the book include: Sticky Chicken Fingers, Mustard-Spanked Chicken, Chicken with a Lardon, and Dripping Thighs (see recipe below).
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The website for Fifty Shades of Chicken leaves potential buyers with a promise, stating, "These fifty chicken recipes, each more seductive than the last, will make every dinner a turn-on." That pretty much settles it. If you're looking for dinner to be a seductive, food porn-filled "turn-on," then this could be the cookbook for you. While the recipes themselves actually create normal family dinners — "Dripping Thighs" is Roasted Chicken Thighs with Sweet-and-Sour Onions — the photography and recipe descriptions are the blush-inducing fodder.
Would you buy Fifty Shades of Chicken or make the recipe for "Dripping Thighs" featured below?
Dripping Thighs
Serves 2 to 4
Ingredients
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
1/2 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
Directions
1. Preheat the oven to 450 degrees 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.
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Hometown: Los Angeles
3 things I make better than anyone else: Pancakes (they are a Sunday morning staple for the Bain family), cookie dough (I will take the raw stuff over just-out-of-the-oven cookies any day), chili
Recipe I'm on the eternal hunt for: The easiest-ever, throw-together soup that I still have time to make after work
Kitchen technique I just can't get right: Poaching eggs. I swirl the water, just like everyone says I should, but it never works. #fail
Follow me on Twitter @zoeabain.
