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Braised Lemon Chicken

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Ingredients

Adjust Servings:
6 chicken thighs (bone in, skin on)
1/2 cup balsamic vinegar
1 tablespoon olive oil
1 1/4 cups chopped shallots
2 cloves garlic, peeled and minced
2 lemons, rinsed,halved lengthwise,and thinly sliced
1/4 cup vermouth or 1/4 cup dry white wine
1 teaspoon herbes de provence

Nutritional information

402
Calories
225 g
Calories From Fat
25 g
Total Fat
6.5 g
Saturated Fat
118.4 mg
Cholesterol
121.4 mg
Sodium
17 g
Carbs
0.8 g
Dietary Fiber
5.5 g
Sugars
26.2 g
Protein
257g
Serving Size

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Braised Lemon Chicken

Features:
    Cuisine:

    Wonderful chicken dish; the sauce was rich and the cooked lemons brightened the flavor without being too tart. We added some peeled and quartered potato the last 30 minutes. We will make this again!

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Braised Lemon Chicken, Homey, lemony, delicious 1 hour marinating time to allow flavours to develop , Wonderful chicken dish; the sauce was rich and the cooked lemons brightened the flavor without being too tart We added some peeled and quartered potato the last 30 minutes We will make this again!


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    Steps

    1
    Done

    Rinse Chicken and Pat Dry.

    2
    Done

    Trim and Discard Pockets of Fat.

    3
    Done

    in a Bowl, Mix Vinegar and Oil, and Season to Taste.

    4
    Done

    Add Thighs and Turn to Coat.

    5
    Done

    Cover and Chill 1 Hour.

    6
    Done

    After 1 Hour Chilling Time, Preheat Oven to 350f While Continuing With Recipe.

    7
    Done

    Set a 5 to 6 Quart Ovenproof Pan With Lid Over Medium-High Heat.

    8
    Done

    Lift Chicken Thighs from Marinade (reserve Marinade) and Arrange in a Single Layer in Pan.

    9
    Done

    Turn as Necessary to Brown on Both Sides, 4 to 6 Minutes Total.

    10
    Done

    Transfer Chicken to a Rimmed Plate and Lower Heat Under Pan.

    11
    Done

    Add Shallots and Garlic to Pan and Stir Frequently Until Shallots Are Limp, About 5 Minutes.

    12
    Done

    Return Chicken to Pan and Add Marinade, Lemons, Vermouth, and Herbes De Provence.

    13
    Done

    Cover Pan.

    14
    Done

    Transfer to Preheated Oven and Bake Until Chicken Is Very Tender When Pierced, 30 to 45 Minutes.

    15
    Done

    Add Salt and Pepper to Taste.

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    Emery Turner

    Cupcake queen baking up mini delights that are as pretty as they are delicious.

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