Mama romano's baked lemon chicken

4 servings

Ingredients

Quantity Ingredient
3½ pounds Chicken -- cut in 10 pieces
1 teaspoon Kosher Salt
¼ teaspoon Black Pepper -- freshly ground
Flour -- for dredging
2 tablespoons Olive Oil
3 cups Onions -- thinly sliced
1½ tablespoon Garlic -- thinly sliced
8 Sprigs Fresh Thyme
1½ cup Chicken Stock
2 Lemons

Directions

1. One hour before cooking, season the chicken pieces with half the salt and pepper.

2. Preheat the oven to 400 F.

3. Dredge the chicken in flour. 4. In a 10-inch ovenproof skillet or Dutch oven, heat 1 Tbs of the olive oil over medium heat. Saute the chicken pieces to a rich golden brown. Transfer to a plate and reserve.

5. Discard the fat from the skillet and add the remaining olive oil.

Add the onions and garlic and cook over moderate heat for 25 mins, stirring occasionally, until very soft and lightly browned. Remove from the heat.

6. Spread the thyme sprigs over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet.

Add the chicken stock.

7. Cut 1 lemon into 10 slices, removing the seeds, and place 1 slice atop each piece of chicken. Squeeze the othe lemon into a strainer over the chicken. Return the skillet to the heat and bring the stock to a simmer. Cover and place in the oven.

8. After 15 mins, baste the chicken with the cooking liquid. Continue cooking, uncovered, for an additional 35 to 40 mins, basting every 10 mins. When done, the chicken and lemon slices will be nicely browned.

Let rest 5 mins, transfer to a deep-welled platter and serve.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking

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