Q: What do you call a chicken crossing the road?
A: Poultry in motion.
Instead of waxing poetic about this dish, I’ll just say if you like lemons, you’ll love this chicken. The garlic, herbs and a dash of butter add depth to the citrusy sauce.
5 large lemons (I used a few more to use as a garnish)
6 boneless chicken breast halves, skin on
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds small new potatoes, such as red bliss, halved
4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 cups double-strength chicken stock, or 4 cups canned low-salt chicken broth boiled until reduced by half
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon unsalted butter
Rosemary sprigs, for garnish
1. Preheat the broiler.
2. Cut each lemon in half. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes.
3. Cool lemons slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
4. Reduce oven temperature to 425℉.
5. Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate.
6. Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil.
7. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes.
8. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
9. Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer. Stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the butter.
10. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs and lemon wedges.
Serves 4 to 6
Recipe from FoodNetwork.com
Lake Malawi is a new London & Prague-based band led by Albert Černý.
‘Always June’ has got that “Oh Oh Oh” anthemic feel neatly tucked into pleasant pop.