Braised Lemon Chicken
photo by Chef floWer
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
directions
- Rinse chicken and pat dry.
- Trim and discard pockets of fat.
- In a bowl, mix vinegar and oil, and season to taste.
- Add thighs and turn to coat.
- Cover and chill 1 hour.
- After 1 hour chilling time, preheat oven to 350F while continuing with recipe.
- 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.
- Cover pan.
- Transfer to preheated 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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Reviews
-
Wonderful chicken, I used Recipe #219873 because I couldn't find pre-made herbes de provence. I also did a boo boo and juiced the lemons (I was in a hurry to eat, that I didn't read it correctly). However the flavours mixed well but I think it would have been better and look prettier with sliced lemons, rind and all (yum). The house was full of wonderful aromas while it was cooking and it made me even hungrier. Garnished with spring onions and served it with Recipe #224976. Thank you evelyn/athens
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123 Hit Wonders 2007 ~ I let the chicken (legs & thighs) sit in the marinade for about 6 hours. Used white wine. Didn't have herbes de provence so made up a mix of tarragon, thyme, chives, rosemary and parsley. DH thought it was too pungent and tangy, however, I enjoyed it quite well. Thanks evelyn!
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What a good dish! I used chicken breasts and dried basil (opened jar of herbes de provence--empty!) and finished dish on top of stove instead of oven. The sauce was delightful and the chicken very juicy and tender. I did remove the lemon rind when I served the chicken--the flavor it gave the sauce was wonderful but I didn't care for the cooked rind in the dish. The shallots were particularly delicious in this.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.