Twice-Cooked Lemon Chicken
Ready In: 1 hr
Serves: 6
Ingredients
- 6 boneless skinless chicken thighs
- 2 cups fresh lemon juice
- 1⁄8 cup dry sherry
- 6 tablespoons lemon zest, divided
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 fresh garlic cloves, minced
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 teaspoon fresh ground black pepper
- 1⁄2 cup vegetable oil
- 1⁄2 cup light brown sugar
- 1⁄3 cup chicken broth
- 6 lemon slices
- 1⁄8 cup capers
- 2 scallions, thinly sliced
Directions
- Wash chicken and pat dry with paper towels.
- Pierce each chicken piece with the tip of a sharp knife (one or two 1/2-inch slits) - This will allow the marinade to better-permeate the chicken. Set aside.
- Place lemon juice, sherry, lemon zest (3 tablespoons), thyme, rosemary and garlic in a small mixing bowl, whisk to combine.
- Pour the marinade into a gallon-size resealable plastic bag; add the chicken; squeeze out the air and seal the bag. Refrigerate to marinate for two hours, turning once.
- Meanwhile, combine the flour, salt, paprika, onion powder, and black pepper in a brown paper lunch bag.
- Remove chicken thighs from the marinade; reserve 4 tablespoons and dispose of the remaining.
- Add each piece of chicken (one-at-a-time) to the flour mixture; seal the bag and shake to coat evenly.
- In a large, heavy-bottom skillet, heat the oil over a medium-high flame. Add each coated chicken thigh - without over-crowding - fry until browned, about 10 to 15 minutes.
- Preheat oven to 350 degrees F.
- Lightly coat the bottom of a 9x13 casserole dish with a no-stick cooking spray. Arrange the browned chicken in the casserole dish and sprinkle with the brown sugar. Scatter the capers around the chicken pieces.
- Mix the broth with the reserved marinade; pour over the chicken. Top each thigh with a lemon slice.
- Bake chicken for about 20 to 30 minutes, or until the juices run clear and the meat is tender.
- Remove from oven and let the chicken rest, covered in foil, for 10 minutes before serving. Transfer chicken and capers to a warmed serving platter; sprinkle with scallions and the remaining lemon zest.
- Pour the juices from the casserole dish into small serving bowl; skim the fat off the top. Serve the juices on the side with fluffy white rice and a tossed green salad.
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