Monday, April 14, 2008

Lemon Chicken

stickylemonchicken

And AGAIN, a recipe inspired by Gordon Ramsay and Fast Food. I really don't remember what I changed - I have a feeling it was quite a few things this time, but a few weeks have passed and my memory isn't that great. I'm sure you'd get good results by following the book to the letter, too. It's just that I have a hard time with that - I suppose I don't play very well by rules! So, feel absolutely free to play with this as you please - as in fact I encourage you to do with all of my recipes, or any other for that matter. Taste it, adjust to your liking, and remember that everyone's palate is different.

Lemon and chicken go so well together - and the sherry vinegar is really essential here, but if you must, substitute a good balsamic. You can serve this alongside almost any side dish, but we chose a bulgur salad with lots of tomatoes and fresh coriander.

Lemon Chicken
Serves 6-7

2 kg chicken thighs
2 lemons
1 whole head of garlic
thyme
sherry vinegar
2 tbsp dark soy sauce
3 tbsp honey
flat-leaf parsley
salt, pepper, olive oil

Divide the garlic into cloves and peel them. Cut the lemon into very thin slices.

Heat the oil in a large pot. Season the chicken with salt and pepper and brown the chicken pieces all over. (You probably will have to do this in batches, unless you have a *really* big pot.) Add thyme and garlic, add a good splash of sherry vinegar, the soy and the honey, and let it reduce slightly.

Add water - I added enough to almost cover the chicken, but you don't want it too soupy so use as much as you think you might need for the chicken to cook through. Start with a cup, and go up from there - it really will depend on the size of your pot.

Add the lemon and cover with a lid. Let the chicken bake for 10 minutes or a bit more - check to see if it's cooked through and not pink inside. Season with more soy sauce or vinegar.

When the chicken is done, transfer it and the lemon to a platter, and sprinkle with parsley. Drizzle with some of the sauce. (If you're more ambitious, you can certainly reduce the sauce after removing the chicken. But the idea here is fast food, so I pretty much skipped that. Gordon also says to discard the garlic, but go ahead and eat it if you wish - it's your dinner.)

Recipe in Swedish:
Citronkyckling

15 comments:

Happy cook said...

Yumm the chicken looks divine.
Delicious

Mrs. ButterCream said...

Hi Anne! I've been reading your blog for a long time. I've got it saved under my favorites at work! Keep up the good work!

travelingwilbury said...

Hej Anne!
Have you ever been to Visby for the Medieval Week? I had to do a project last year for my Swedish language lesson and got v. interested in it. Esp. for the (medieval) food part. Anything you particularly recommend? Anything I shouldn't miss seeing/tasting?
On a different note, THANK you so much for posting such interesting things about Sweden and daily life in general over there (esp. food related stuff). It's just what I was looking for and couldn't find anywhere else. Tack! Gaby

Shandy said...

This looks delicious! I love your idea of a side dish and the lemon with chicken sounds wonderful. Springy in fact =).

FatB said...

I've actually substituted champagne vinegar for sherry vinegar with great success, in case you have one and not the other.

Brilynn said...

Lemon chicken is one of my favourites!

Anne said...

Gaby - I've never been, sorry! It's hugely popular with the people who like live roleplaying though. I actually have a fairly authentic cookbook on medieval Swedish food, but I haven't cooked from it :)

Fatb - that's a great idea! I've never tried champagne vinegar.

Foodycat said...

Oh yum! That looks and sounds wonderful

David Lee said...

Ohh ot's looking yummy. It's a totally new for me. Let me make. Thanks for your recipe.

hatch26 said...

10 mins to bake? Are you sure? Previous lemon chicken recipe I read said 55 mins in the oven.
This recipe seems delicious apart from the cooking time!!

Anne said...

I know - sounds crazy, but really that's all it took me. Do make sure it's cooked through though!

Anonymous said...

Looks delish and I would like to try tonight, but...when you say "bake" do you mean simmer? I did not see an oven temp setting in the recipe...many thanks

Anne said...

Ah - yes, it's cooked on the stove, in a heavy pan with a lid. Best of luck! :)

Anonymous said...

At what point do you add the lemon slices? The picture shows they are cooked but all the recipe says is "when the chicken is done, transfer it and the lemon to a platter" - it never states when to put lemon slices in. I'm making it tonight & will add lemon with thyme, garlic, soy, etc. & see what happens. Then after adding water, it says "add the garlic and cover" - but garlic was added with thyme soy, honey. It's confusing.

Anne said...

Sorry anonymous - second mention of garlic should indeed read lemon.