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Baked Lemon Chicken
3 1/2 lb Chicken -- cut in 10 pieces
1 ts Kosher Salt
1/4 ts Black Pepper -- freshly ground
Flour -- for dredging
2 tb Olive Oil
3 c Onions -- thinly sliced
1 1/2 tb Garlic -- thinly sliced
8 Sprigs Fresh Thyme
1 1/2 c Chicken Stock
One hour before cooking, season the chicken pieces with half the salt and pepper.
Preheat the oven to 400 F.
Dredge the chicken in flour.
In a 10-inch ovenproof skillet or Dutch oven, heat 1 Tbs of the olive oil over medium heat. Saute 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. 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 othe 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.
After 15 minutes, baste the chicken with the cooking liquid. Continue cooking, uncovered, for an additional 35 to 40 minutes, basting every 10 minutes. When done, the chicken and lemon slices will be nicely browned. Let rest 5 minutes, transfer to a deep-welled platter and serve.