Sunday, January 25, 2009
Recipe #189 Lemon Chicken
* Use any number of boneless, sinless chicken breast
* Kosher salt and freshly ground black pepper
* Flour for dredging
* 3 tablespoons extra-virgin olive oil
* 1 large onion, thinly sliced
* Peel of half a lemon, white pith removed, cut into very thin strips
* 2 large garlic cloves, minced
* 1 1/2 teaspoons fresh rosemary leaves
* As much honey as you feel needed to counter the tartness
* 1/4 cup freshly squeezed lemon juice (you can never really have enough lemon juice. Don't be modest)
* 1 cup chicken broth, homemade or canned low-sodium ( I use 2 cans of chicken broth)
Preheat the oven to 400 degrees F.
Season the chicken with salt and pepper. (J Robb's trick is throwing in a couple pinches of sugar in the flour) Dredge in the flour and pat off the excess. Heat a large skillet or frying pan over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve.
Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.