Thursday, July 31, 2014

Recipe resurrection: Lemon Chicken Legs

Working on DinnerTonight, I had to dig through NightNote offline archives from 2006 to find my recipe for lemon chicken. So, I thought I'd repost here to provide easy continuing access for all. Enjoy!

Kate’s Meyer Lemon Chicken Legs

5 nice big all-natural chicken legs
7-10 large shiitake mushrooms, stemmed and sliced into strips
3 green onions, sliced thin
3 cloves of garlic
1/2 c. dry white wine — I used an inexpensive Pinot Grigio
1 Meyer Lemon, zested, then juiced
1 tbl. butter
Extra Virgin Olive Oil
salt & fresh ground black pepper to taste

You will need a skillet or sauté pan with a lid that can go into the oven.

Preheat oven to 400 °

Put a few tablespoons of olive oil into your skillet, salt and pepper the chicken legs and brown them on all sides. (Please note, olive oil has a low smoking point, so take your time browning the legs.)
Remove the legs from the pan and set aside. Remove the pan from the heat. When the oil is cool enough add butter. With a wooden spoon scrape the sides and bottom of the pan and mix the melting butter with other oils in the pan.

Return the pan to medium heat, add garlic and onions and sauté gently until onion whites are translucent. Add the mushrooms and continue sautéing for about 2 minutes.

Add the white wine, deglazing the pan and stirring ingredients together. Add lemon juice and zest. 

Return chicken to the skillet, cover and place in 400° oven.

Cook for 30 minutes covered. 

Remove cover, baste and return to oven for 10 minutes.

Serve legs on a bed of mushrooms and sauce.