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Lemon and Garlic Braised Chicken
April 10, 2020
Time requirement: 15 minutes preparation and 1 hour in the oven.
I originally developed this recipe for rabbit. But since rabbit is not usually available and when it is, often very expensive, I switched to chicken. Some might be put off by the 6 cloves of garlic called for in this recipe. Garlic cooked as whole cloves, in a gentle braise, render a gentle aroma and flavor. The flavor is nothing like raw garlic or garlic that is chopped and sautéed in oil. So, do not be put off.
What you will need:
2 skin-on bone-
in chicken thighs. About 7-8 ounces each. (If you prefer, the dish works equally well with skinless chicken thighs.
Freshly ground black pepper.
1½ tablespoons fresh lemon juice.
The zest of about 1 square inch piece of lemon, finely chopped.
1 teaspoon chopped fresh sage leaf.
1 teaspoon chopped fresh rosemary leaves.
4 garlic cloves peeled.
2 tablespoons of olive oil.
1 medium onion sliced thinly.
¼ cup chopped tomato.
2 large carrots peeled and cut into 1-inch pieces.
½ cup white wine.
½ cup chicken stock.
Pat the chicken thighs with paper towels and set aside.
In a bowl, place ¼ teaspoon each of kosher salt and freshly ground black pepper, sage, and rosemary. Mix well and then add the chicken and coat it with the herb mixture.
Prepare and measure out all the other ingredients and have them ready. Preheat the oven to 350 degrees F.
Heat a frypan over medium heat. When the pan is hot, add the olive oil. When the oil is hot, add the onions, and ¼ teaspoon each ground black pepper and salt. Sauté for 4-6 minutes until the onions are soft. Add the chopped tomato, garlic cloves, and lemon zest. Cook for an additional minute, or until the pan is nearly dry. Add the lemon juice, stock, wine, and carrots. When the contents of the pan begin to boil, allow it to reduce for 2 minutes. Pour into a small oven proof pan which has a cover. Top with the chicken thighs and herb mixture. Cover the pan and place in the oven for 1 hour.
In the meantime, prepare boiled rice, pasta, of toast some good country bread to serve the chicken and its sauce.