Lemon Chicken With Shishito Peppers
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (smashed)1 cup
White Wine (dry)11 cups
Chicken Broth (low-sodium)2.5 cups
Cooked Basmati RiceDirections:
1
Preheat the oven to 200 degrees F
2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat
3
Season the chicken with salt and pepper
4
Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side
5
Transfer to a rimmed baking sheet; keep warm in the oven
6
Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat
7
Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes
8
Remove to a plate with a slotted spoon
9
Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes
10
Flip the lemons and cook until soft and golden, about 1 minute
11
Season with 1/2 teaspoon salt and a few grinds of pepper
12
Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes
13
Add the broth; cook until slightly reduced, 5 to 6 minutes
14
Remove from the heat; stir in the butter until the sauce thickens
15
Add the parsley; season with salt and pepper
16
Serve the chicken with the shishitos and rice; top with the sauce
17
Photograph by Ryan Dausch