This dish appears to generally be made with boneless chicken breasts or occasionally boneless thighs. I’ve made it with whole legs which I cut into thighs and drumsticks. I get these whole legs for $1.59 a pound and they’re organic. Can’t beat that.
Ingredients:
3 large whole chicken legs, skinned and cut into parts
1 tbls butter
1/3 cup fresh lemon juice – save one squeezed lemon cut in half to cook with the chicken
1/2 cup of white wine
3/4 cup of chopped parsley
3 tbls capers
salt and pepper to taste
1/2 cup of flour (I used whole rye flour as I’m allergic to wheat. It does not have a strong flavor as one might assume, it works fine in place of whole wheat flour in everything I’ve used it in)
Dredge the chicken pieces in the flour and brown them on both sides in the butter. Once brown add the lemon juice and the lemon rinds, the white wine and the capers and parsley. Bring all to a boil and cook for 1/2 an hour.
After browning but before cooking for 1/2 an hour
After a half an hour thicken sauce with a bit of flour. I used about a tablespoonful mixed with a bit of wine, then I slowly dribbled it into the juices while it was still boiling until the sauce was thickened.
After cooking
And the final plate looked like this:
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#1 by Bob - September 18th, 2009 at 11:11
Looks great, I love lemon chicken of any stripe.
#2 by monicajane - September 18th, 2009 at 11:16
this was darn lemony…I recommend it!
#3 by Wandering Coyote - September 18th, 2009 at 20:26
Nice – except I cannot do capers!
#4 by monicajane - September 18th, 2009 at 20:45
you have a lot of cannots…
#5 by Wandering Coyote - September 18th, 2009 at 20:47
Yeah, I am picky. I admit it.
No: peas, cukes, capers, offal, spicy stuff, raw tomatoes.
I’m better than I used to be, though, really!
#6 by monicajane - September 18th, 2009 at 20:51
I love capers so much I eat them by the spoonful!
I like almost everything…in the right thing…
there are foods I don’t like in general, but then there is almost always some way it can be prepared that I like.
for example I hate liver in general…but the pate I made is to die for.
I’m not a big pea fan myself…
but I don’t eat sugar or refined carbs at all…not because I don’t like them though.
#7 by Tina - September 19th, 2009 at 18:18
I don’t like liver…and capers…well, I can add it to a recipe but I generally do not eat them. Your meal looks good – I didn’t know you were allergic to wheat.
#8 by monicajane - September 19th, 2009 at 18:25
I think this dish would be quite tasty without the capers…it’s delightfully lemony…and you could add more parsley or come up with something else to add texture and visual qualities…
but as far as flavor goes the lemon, wine and parsley I think make perfectly suitable sauce. One can add more butter too as they like it, for richness.