Pollo in Tegame al Limone (Fried chicken with rosemary & lemon)

Pollo in Tegame al Limone (Fried chicken with rosemary & lemon)
 
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by louiseupton

 
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Ingredients

Ingredients
Method
 
  • 6 - 8 chicken thigh portions
  • 1 teasp rosemary leaves
  • 3 cloves Garlic, peeled but left whole
  • 2 tablesp unsalted butter
  • 4 tablesp olive oil
  • generous pinch sea salt
  • Freshly ground black pepper(4 - 5 twists of pepper mill)
  • 125 ml dry white wine
  • juice of 1 lemon
  • 5 pieces of pared lemon rind (try not to get pith on inside of rind)
Wash the chicken pieces in cold water, but do not pat dry.
Heat a frying pan, large enough to hold all of the chicken in one layer, over a medium heat, then add the chicken pieces.
Fry these on both sides until just beginning to brown. They won't burn, as the natural fat and the water help to cook them in their own juices.
When the chicken pieces are starting to brown, add the butter, oil, whole garlic cloves, rosemary, salt & pepper to the pan.
Turn the chicken pieces in this mixture, for 10 minutes, turning the chicken pieces 2 or 3 times.
Turn the heat up a little and add the white wine, pouring it over the chicken pieces. Let this bubble for a minute or so and turn the chicken pieces over once or twice again, so that they are coated well.
Turn the heat right down, cover the pan and simmer gently for around 30 minutes.
Remove the chicken pieces from the pan and keep warm (I usually put them onto a baking tray and place this in a reasonably hot oven - this helps to crisp up the skin nicely).
Slightly tilt the frying pan (away from the heat) and skim off the majority of the fat, so that you are left with a mixture of juices, herbs and garlic. I usually squash the garlic cloves into the rest of the mixture at this point.
Add the lemon juice and pared rind to the pan and taste for seasoning. Add a little sugar if the sauce is a little too sour. Cook for about 5 minutes.
The sauce is now ready to serve over the chicken.
Serve this dish with sauteed potatoes and a green vegetable, or boiled rice.

Pollo in Tegame al Limone (Fried chicken with rosemary & lemon)

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This recipe was uploaded by louiseupton

 
 
Serves 2 ( hungry) or 3 people.

An easy to make, very tasty recipe. Chicken pieces are cooked with garlic, rosemary and white wine, then finished off with lemon to produce a light dish, full of summery flavours.

Method


Wash the chicken pieces in cold water, but do not pat dry.
Heat a frying pan, large enough to hold all of the chicken in one layer, over a medium heat, then add the chicken pieces.
Fry these on both sides until just beginning to brown. They won't burn, as the natural fat and the water help to cook them in their own juices.
When the chicken pieces are starting to brown, add the butter, oil, whole garlic cloves, rosemary, salt & pepper to the pan.
Turn the chicken pieces in this mixture, for 10 minutes, turning the chicken pieces 2 or 3 times.
Turn the heat up a little and add the white wine, pouring it over the chicken pieces. Let this bubble for a minute or so and turn the chicken pieces over once or twice again, so that they are coated well.
Turn the heat right down, cover the pan and simmer gently for around 30 minutes.
Remove the chicken pieces from the pan and keep warm (I usually put them onto a baking tray and place this in a reasonably hot oven - this helps to crisp up the skin nicely).
Slightly tilt the frying pan (away from the heat) and skim off the majority of the fat, so that you are left with a mixture of juices, herbs and garlic. I usually squash the garlic cloves into the rest of the mixture at this point.
Add the lemon juice and pared rind to the pan and taste for seasoning. Add a little sugar if the sauce is a little too sour. Cook for about 5 minutes.
The sauce is now ready to serve over the chicken.
Serve this dish with sauteed potatoes and a green vegetable, or boiled rice.
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