Lemon And Garlic Chicken With Spring Market Vegetables
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
67
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tsps
Sea Salt2 tbsps
Olive Oil1 large
Vidalia Onion (diced)3 cloves
Garlic (finely chopped)1 cup
White Wine (dry)1.5 cups
Chicken Stock (hot)5 tbsps
Butter1
SaltDirections:
1
Heat the olive oil in a saute pan over medium heat
2
Add the chicken, skin side down, and brown well before turning to brown the meat side
3
When the chicken is well browned, add the onions, and cook until golden brown
4
Add the garlic and cook for 1 minute, add lemon juice and white wine, bring quickly to a boil, reduce heat to a low simmer, cover the pan with a tight fitting lid and cook for 5 to 8 minutes
5
Add 1 cup of chicken stock and continue to cook, covered, for an additional 15 minutes, or until the chicken is completely cooked
6
Add additional chicken stock if the pan dries out too quickly
7
While the chicken is cooking, peel the carrots and place them in a saucepan with 1/4 cup water and a tablespoon butter
8
Season with salt and pepper and cook the carrots for 2 to 3 minutes over medium heat and set aside
9
Wash the asparagus and cut off any woody stem attached
10
Put the asparagus into a pot with 1/4 cup water and a tablespoon butter and salt and pepper
11
Cook over low heat for 2 minutes and set aside
12
When the chicken is fully cooked, remove from the saute pan and place on a platter
13
Carefully ladle off any grease that has accumulated on the surface of the stock and swirl in the remaining 3 tablespoons butter to give a smooth silky finish