Lemon & Herb Savory Braised Chicken with Cherry Tomatoes

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TGIF!! ๐ŸŽ‰ This savory one-pot goodness is one of my favorite dishes! It’s a must try! ๐Ÿ˜Š

Yields: 2 persons | Time: 1 hour 10 minutes

Adapted from: Emeril Lagasse’s, “Emeril 20-40-60 Fresh Food Fast

ingredients

  • 2 leg quarters, trimmed of any excess fat or skin
  • 1 Tbsp garlic salt
  • 1/4 tsp fresh ground black pepper
  • 1/4 c + 1 tsp, all-purpose flour
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 1 small yellow onion, thinly sliced
  • 1 tsp minced garlic
  • 2 sprigs of thyme
  • 1 1/2 c chicken stock or canned
  • 1 Tbsp chopped fresh parsley
  • 5 cherry tomatoes
  • 1/2 tsp lemon zest
  • 1 Tbsp fresh lemon juice (1/2 medium lemon)
  • salt and pepper to taste
  • steamed white rice, for serving
  • Directions

  • 1. Season the chicken all over with the garlic salt and 1/4 teaspoon of the pepper. Place the 1/4 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
  • 2. Heat 1 tablespoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 1 tablespoon of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
  • 3. Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle, lemon zest, remaining 1 teaspoon flour then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
  • 4. Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
  • 5. Stir the bottom of the pan a final time, add tomatoes & lemon juice, add salt & pepper to taste, cover, and simmer for 20 more minutes.
  • 6. Remove the pan from the heat and discard the herb bundle. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
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    Bon Appetit! ๐Ÿด

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