Prep 15 mins
Cook 1 hr
Don't be fooled by the ease and the short ingredient list -- garlic, lemon and chicken are a match made in culinary heaven! The technique is a snap, and the chicken is good the next day, too. To me, all that equals a perfect recipe. I serve the chicken over rice or noodles with a spoonful of the very tangy pan juices.
- flour, for coating
- salt and pepper
- 2 -3 lbs chicken pieces
- 2 -3 tablespoons vegetable oil
- 8 lemons, juice of
- 8 garlic cloves, sliced
- fresh parsley, chopped
- Season the flour generously with salt and pepper. Coat each piece of chicken in flour.
- Brown in hot oil in a large skillet, turning once. Pour off oil if desired.
- Add the lemon juice and garlic to the skillet and mix lightly. Cover, reduce heat to low, and simmer 30 minutes. Add the parsley and simmer until cooked through, about 20 minutes longer. Remove the chicken from the cooking liquid to serve. (But use a spoonful of the liquid on rice or gravy, if desired.).
Fantastic! The lemon did not overpower the chicken at all. I left the skin on the chicken and after I was done coking it I put it in the oven on high for about 5 minutes to make the skin crispy again. Every body loved it. We had it with a rice pilaf and some roasted carrots. Thanks for such a great recipe.
Lemon was way too overwhelming for my taste...it was like eating a chicken textured lemon.... I can see how garlic and lemon blend nicely though....