Main Dish
(Chicken/Poultry
)
Lemon Chicken
Contributor: Cooks Illustrated
475
ovensafe skillet
1/2 cup salt
2 quarts water
3 lb chicken thighs
1 tsp vegetable oil
1 Tbl butter
1 shallot minced
1 clove garlic minced
4 tsp flour
1 cup chicken broth
2 lemons zested and juiced
1 Tbl parsley fresh
1 tsp oregano fresh
Make brine from salt and water. Soak chicken in brine 30 minutes to 1 hour, pat dry.
Heat oil until smoking and brown chicken on both sides. Remove to plate and pour out fat. Add butter and
saute shallots and garlic until fragrant (30 seconds). Sprinkle in flour and brown slightly, add chicken broth,
lemon juice and a Tbl of the zest, whisk until slightly thickened. Put chicken back in sauce (do not cover with
sauce) and bake at 475 until chicken is 175 degrees.
Mix remaining zest with herbs. Remove chicken and plate, whisk 1/2 of herb mixture into sauce and pour
sauce around the chicken (not over) garnish with remaining herb mixture.
Enjoy with good bread for sopping up the sauce.
Edition: 7