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Mama Romano’s Lemon Chicken



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Amarante




 
 
    
 

Post Wed, Jun 08 2022, 10:18 am
This was an excellent version of a lemon chicken. I think it was because the caramelized onions added so much flavor. Since the chicken was braised it was very moist and flavorful. Preparation was very easy except one had to be around while the onions were caramelizing to stir occasionally and make sure they didn't brown

Mama Romano’s Lemon Chicken

Excerpt From: Liz Neumark - Sylvia's Table

Mama Romano is the mother of Michael Romano, the executive chef and partner of Union Square Cafe, one of New York’s perennially favorite restaurants. Mama Romano’s chicken is simple and wholesome, typical of Italian home cooking, and universally appealing, even to renowned chefs like Michael.

SERVES 4

One 3½-pound chicken, cut into 10 pieces (cut the 2 breast pieces in half), rinsed and patted dry - I used chicken breasts with the bone so that cooking time was the same for all the pieces
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
Flour, for dredging
2 tablespoons olive oil
3 cups thinly sliced red or yellow onions
1½ teaspoons thinly sliced garlic
8 sprigs thyme
2 lemons
1½ cups chicken stock, homemade or good-quality store bought

Season the chicken with ½ teaspoon of the salt and ⅛ teaspoon of the pepper and set it aside at cool room temperature for 1 hour.

Preheat the oven to 400 degrees.

Dredge the chicken in flour.

Heat 1 tablespoon of the oil in a 10-inch ovenproof skillet or Dutch oven over medium-high heat. Sauté the chicken pieces, a few at a time, until a rich golden brown all over; set them aside on a platter as they are done.

Discard the fat from the skillet and add the remaining 1 tablespoon oil. Add the onions, garlic, and remaining salt and pepper and cook over medium heat for 25 minutes, stirring occasionally, until the onions are very soft and lightly browned; do not let them burn.

Remove the pan from the heat.

Spread the thyme sprigs over the onions and garlic. Arrange the chicken pieces side by side over the onions. Squeeze 1 of the lemons through a strainer onto the chicken. Pour the stock into the pan.

Cut the remaining lemon into 10 slices and remove the seeds. Place 1 slice on each piece of chicken. Return the pan to the heat and bring the stock just to a simmer. Cover the pan and place it in the oven.

After 15 minutes, baste the chicken with the liquid in the pan. Continue cooking, uncovered, for an additional 35 to 40 minutes, basting “every 10 minutes. When done, the chicken and lemon slices will be nicely browned. Let the chicken rest for 5 minutes, than transfer to a deep serving platter.
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