All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Apr 10, 2006  •  Visited (582)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lemon Chicken
What You Need:
  • 1 lemon
  • 1˝ teaspoons salt
  • 2˝ - to 3-pound chicken, cut into 8 serving pieces
  • ˝ cup flour
  • ˝ teaspoon paprika
  • ˝ cup vegetable oil
  • 1 cup chicken stock, fresh or canned
  • 2 tablespoons dark brown sugar
  • ˝ teaspoon Angostura bitters

  • How To Cook:
    1. Preheat the oven to 375°F. With a sharp knife, cut the lemon in half crosswise and slice one half into paper-thin rounds. Set the lemon slices aside and squeeze the juice of the remaining lemon half into a deep bowl. Stir the salt into the lemon juice.

    2. Pat the pieces of chicken completely dry, drop them into the bowl with the lemon juice and salt, and turn the pieces about with a spoon to moisten them evenly.

    3. Combine the flour and paprika in a large paper bag, add two or three pieces of chicken at a time to the bag, and shake them until they are lightly covered with the flour mixture. Remove the chicken from the bag and shake off the excess flour.

    4. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Brown three or four pieces of chicken at a time in the hot oil, starting the pieces skin side down and turning them frequently with tongs so that they color richly and evenly all over without burning. As they brown, arrange the pieces of chicken in one layer in a large baking dish equipped with a tight-fitting cover.

    5. Pour off the fat remaining in the skillet and in its place add the chicken stock. Bring to a boil over high heat, meanwhile scraping in the browned particles that cling to the bottom and sides of the pan.

    6. Stir in the brown sugar and, when it is dissolved, remove the skillet from the heat and add the bitters. Pour the stock mixture over the chicken and arrange the lemon slices on top.

    7. Cover the dish tightly and bake the chicken in the middle of the oven for about 30 minutes, or until it is tender and shows no resistance when pierced deeply with the point of a small sharp knife. With tongs, transfer the chicken to a heated platter.

    8. Discard the lemon slices and strain the gravy remaining in the baking dish through a fine sieve into a bowl. With a spoon, skim as much fat as possible from the surface of the gravy. Taste for seasoning, pour the gravy over the chicken and serve at once.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Fruits » Lemon
    Main Ingredient » Meat & Poultry » Chicken
    Dish » Main Course

     





    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy