Braised Chicken with Lemons

The fruit on Margaret Anderson's lemon tree inspired her to come up with this flavorful braised chicken dish.


Makes 3 or 4 servings

Recipe from


Nutritional Information

Calories 427
Caloriesfromfat 59 %
Protein 29 g
Fat 28 g
Satfat 7.3 g
Carbohydrate 21 g
Fiber 4.4 g
Sodium 420 mg
Cholesterol 132 mg


6 chicken thighs (about 1 3/4 lb. total, bone in and skin on)
1/2 cup balsamic vinegar
1 tablespoon olive oil
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 1/4 cups chopped shallots
2 cloves garlic, peeled and minced
2 lemons (about 12 oz. total), rinsed, halved lengthwise, and thinly sliced
1/4 cup vermouth or dry white wine
1 teaspoon herbes de Provence


1. Rinse chicken and pat dry; trim and discard pockets of fat. In a bowl, mix vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add thighs; turn to coat. Cover and chill 1 hour.

2. Set a 5- to 6-quart ovenproof pan with lid over medium-high heat. Lift chicken thighs from marinade (reserve marinade) and arrange in a single layer in pan. Turn as necessary to brown on both sides, 4 to 6 minutes total. Transfer chicken to a rimmed plate and lower heat under pan. Add shallots and garlic to pan and stir frequently until shallots are limp, about 5 minutes. Return chicken to pan and add marinade, lemons, vermouth, and herbes de Provence.

3. Cover pan. Transfer to a 350° regular or convection oven and bake until chicken is very tender when pierced, 30 to 45 minutes. Add salt and pepper to taste. Spoon into bowls to serve.

Margaret Anderson, Laguna Hills, California,


February 2003
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