4 Reviews

Wonderful chicken, I used Auberge Blend - Herbes De Provence 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 Manakeesh Bil Za'atar (Flat Bread With Za'atar). Thank you evelyn/athens

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Chef floWer October 19, 2007

I used boneless, skinless chicken thighs. It was delicious. A great taste of lemon. Will do this again for sure :P Thanks Evelyn. Made for 123 hit wonders.

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Boomette October 08, 2007

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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CulinaryQueen October 05, 2007

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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Chef Kate May 22, 2005
Braised Lemon Chicken