Delish! Mama Romano's Baked Lemon Chicken

T

traca

Well-known member
I've been cooking for elite athletes for about 5 weeks now. Their diet is limited and I keep trying to find recipes that pack in flavor. This dish is a total knock out and immediately went into the permanent file.

The ingredient list is simple but the end result is anything but.

Union Square Cafe Cookbook

Serves 4

1 - 3 1/2 pound chicken, cut into 10 pieces

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

flour for dredging

2 tablespoons olive oil

3 cups thinly sliced onions

1 1/2 tablespoons thinly sliced garlic

8 fresh thyme sprigs

1 1/2 cups chicken stock

2 Lemons

One hour before cooking, season the chicken pieces with half the salt and pepper.

Preheat the oven to 400 degrees F.

Dredge the chicken in flour.

In a 10-inch ovenproof skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium heat. Sautee the chicken pieces to a rich golden brown. Transfer to a plate and reserve.

Discard the fat from the skillet and add the remaining olive oil. Add the onions and garlic and cook over moderate heat for 25 minutes, stirring occasionally, until very soft and lightly browned. Season with the remaining salt and pepper. Remove from the heat.

Spread the thyme sprigs over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.

Cut 1 lemon into 10 slices, removing the seeds, and place 1 slice atop each piece of chicken. Squeeze the other lemon into a strainer over the chicken. Return the skillet to the heat and bring the stock to a simmer. Cover and place in the oven.

Baste the chicken every 15 minutes, cooking covered for 1 hour. When done, the chicken and lemon slices will be nicely browned. Let rest 5 minutes, transfer to a deep-welled platter and serve.

 
Covered or uncovered?

You say after bringing it to a simmer to cover and place in oven. Then cooking uncovered for 1 hour. Or am I just misunderstanding? How long covered and how long uncovered? Should I be uncovering and basting, or basting only during the uncovered cooking hour? The recipe sounds delicious.

 
Made this last night and we enjoyed it. Modified the oven time after viewing the recipe

in my Union Square Cafe Cookbook which says to

"Cover and place in the oven. After 15 minutes, baste the chicken with cooking liquid. Continue cooking, uncovered, for an additional 35-40 minutes, basting every 10 minutes. When done, the chicken and lemon slices will be nicely browned."....

I found that the chicken didn't take an additional 35-40 minutes uncovered, my time was less, but then my chicken pieces were a little smaller than usual. Tasty dish that I'll be making again. Thanks for the post, Traca.

 
Yum, they look good Pat, thanks. I've saut

for Monkfish Grand-Mère. Here's an excerpt from my 'The Balthazar Cookbook':

- - - "10 ounces fingerling potatoes.

Meanwhile put the potatoes in another medium saucepan of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain, and when they're cool enough to handle, removed the skins. Slice into 1/4-inch disks.

Replenish the pan with 2 tablespoons olive oil and heat until it smokes. Add the potato slices and sauté until they're brown and crisp, about 5 minutes. Season with 1/4 teaspoon salt."

I wasn't to keen on the fish stew but I remember eating some of the tasty coins before adding to same.

 
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