Lemon chicken cooked in pan, very soft, with seasonal baked vegetables. If the baked chicken always seems to you a little’ dry I have the solution for you. And that also does for me, as the baked chicken I prepare often. This is an American recipe, and you can't say that Americans don't know how to treat the chicken! In practice the secret lies in the use of lemon to soften the meat and Cook made half fried and half baked.
Lemon chicken cooks first in pan to make the skin crispy, then in the oven to finish cooking. And finally back in the pan to create that soft sauce that the baked chicken lacks and that perfectly accompanies the dish. I paired it with a side dish with seasonal vegetables: potatoes, Brussels sprouts, baked turnips and shallots. But you can also make a simple salad or potatoes read or roasted. The chicken remains soft, juicy, the sauce is very fresh and sour because of lemon and wine. I made it for my guests and I have done all the compliments. Try it and let me know. And if you love chicken, lean and versatile white meat, have a look at all my CHICKEN RECIPES, like the yummy ANGRY CHICKEN or the SICILIAN AGGLASSED CHICKEN. Have a good day!
6 chicken thighs
an organic Lemon
a bay leaf
Rosemary as required
a pinch of oregano
salt and pepper
two tablespoons of extra virgin olive oil
2 glasses of white wine
1 glass of vegetable broth
one chopped scallions
1 teaspoon cornstarch or potato starch or flour
Salt and pepper the chicken thighs and preheat the oven to 200 degrees ventilated. Heat the oil in a pan and put the chicken with the skin part in direct contact with the pan. Cook over high heat until the skin won't be crisp: It will take 15 minutes. When you see too much fat in the Pan, throw it away and then start to bake chicken skin side.
Cut the lemon into very thin slices. Arrange six slices of lemon on a baking sheet, lay each slice a chicken sovracoscia, always on the side of the skin, and put on top of each thigh another slice of lemon. Add salt and pepper and bake for 20 minutes or until the lemon slices that rest on the baking sheet will not be caramelized and the chicken cooked but still damp.
Keep the chicken warm and put a tablespoon of extra virgin olive oil and chopped shallots in a pan. Cook for 10 minutes over low heat, adding a splash of broth if necessary to not do burn the shallot, then add the white wine and allow to evaporate the alcohol part. Dissolve the cornstarch in the vegetable broth and add it to the sauce. Season with salt, pepper and cook over high heat until it is shiny and creamy. Combine the oregano and pour the hot sauce over the chicken and lemon slices. Serve immediately. I recommend a side dish of roasted vegetables like scallions, potatoes and turnips. Bon appétit!
MATCHING: Pinot Grigio Igt Trentino. Here's our suggestion with this recipe. The lemon chicken needs a delicate wine, fruity and end. We chose pinot produced by Half-Crown, one of the most important cooperatives of Trentino.