For ➍2 small chickens, or 600 g chicken meat with skin*
½ ts each, oregano, thyme, basil & rosemary (if fresh, increase to 1 ts each)
flour
2 tbs olive oil
5 tbs fresh lemon juice
5 tbs dry white wine
5 tbs chicken or veal broth
125 g fresh Roma plum tomatoes, skinned, seeded, cut into slivers
Preheat oven to 200°C. Debone the chicken and cut into pieces. Lightly sprinkle with white pepper, salt and herbs. Sprinkle with flour. Heat the olive oil in a large ovenproof sauté pan. Sauté the chicken skin-side down in the olive oil over medium-high heat until golden, flip pieces over. Deglaze the pan with lemon juice, wine and stock.
Put the pan into the oven and continue cooking the chicken for 12-14 m until the pieces are firm but not hard. Remove to the stovetop and let sit for 3 m. Set on a warmed platter.
Reduce the liquid in the pan over high heat, adding the Roman tomato slivers just before finishing.
Serve with rice.
Put the pan into the oven and continue cooking the chicken for 12-14 m until the pieces are firm but not hard. Remove to the stovetop and let sit for 3 m. Set on a warmed platter.
Reduce the liquid in the pan over high heat, adding the Roman tomato slivers just before finishing.
Serve with rice.
When skinless chicken is preferred, try this quick stove-top version or this easy recipe.
Try the French lemon chicken in the oven or the stove-top version.
Read the chicken cooking tip.
