Braised Chicken with Lemons
The fruit on Margaret Anderson's lemon tree inspired her to come up with this flavorful braised chicken dish.
Yield: Makes 3 or 4 servings
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Amount per serving
- Calories: 427
- Calories from fat: 59%
- Protein: 29g
- Fat: 28g
- Saturated fat: 7.3g
- Carbohydrate: 21g
- Fiber: 4.4g
- Sodium: 420mg
- Cholesterol: 132mg
- 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.
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