Weekly Winner – An Odd Little Chicken Dish

There is something oddly alluring about this dish.  The flavors aren’t assertive…it doesn’t blow you away.  Yet there is a unique combination of flavors that I really haven’t figured out yet.  But I like it.  I think it’s the olives.  I’ve never had Castelvetrano olives before (I generally favor black olives of the Kalamata type) but these were almost smokey in flavor.  The sauce on this dish is amazing, it thickens up nicely and coats everything and really, that might be the trick.  Who doesn’t like a good sauce, right?

Meyer Lemon ChickenDo me a favor.  Try this dish and let me know why you think it’s so good.  I’m still not sure, but it is.  The dish is Meyer Lemon Chicken, and the recipe comes from Cooking Light Magazine.

Meyer Lemon Chicken

Serves 6

INGREDIENTS:

2 skin-on, bone-in chicken breast halves, halved crosswise

2 skin-on, bone-in chicken thighs

1 teaspoon kosher salt, divided

3/4 teaspoon black pepper, divided

Cooking spray

2 tablespoons olive oil, divided

1 pound small red potatoes, quartered

1 Meyer lemon, cut into 1/4-inch-thick slices and seeded

1/4 cup finely chopped shallots

4 garlic cloves, thinly sliced

1/2 cup dry white wine

1/2 teaspoon chopped fresh thyme leaves

1 cup unsalted chicken stock, divided

1 teaspoon cornstarch

2 ounces pitted Castelvetrano olives

2 tablespoons fresh Meyer lemon juice

2 tablespoons butter

1 tablespoon fresh parsley leaves

PREPARATION:

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.

3. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.

4. Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.

 

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1 Comment (+add yours?)

  1. kristopher (@catererlondonUK)
    Apr 24, 2013 @ 06:53:58

    At first I found this a bit sweet, but after a few mouthfuls I was hooked! It was really quick and easy to do, so I will definitely make this one again. This is an excellent dish.

    Reply

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