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One-Pot Lemon Chicken



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Amarante




 
 
    
 

Post Thu, Oct 13 2022, 12:36 pm
This was good and super easy - flavors were a nice mix of sweet and savory. I braised it per the recipe but it would also work for a crockpot preparation - there are time conversions at the bottom of the recipe.

One-Pot Lemon Chicken

Excerpt From: Southern Living

SERVES 6   
ACTIVE 1 HOUR   TOTAL 3 HOURS

Bright, bold flavors meld deliciously in this chicken dish. Bone-in breasts are meaty and cook perfectly in the moist heat of the braise.

1 tsp. black pepper
2 tsp. kosher salt, divided
6 bone-in, skin-on chicken breasts
3 Tbsp. olive oil
¼ cup granulated sugar
3 lemons, halved
1 orange, quartered
1 cup pitted dates or prunes
3 garlic cloves, crushed
1 large onion, chopped
1 cinnamon stick
¾ cup dry white wine
3 bay leaves
6 fresh thyme sprigs
1 cup chicken broth
2 Tbsp. butter - sub plant based butter

1. Preheat oven to 325°F. Sprinkle pepper and 1½ teaspoons salt evenly over chicken. Cook 3 chicken breasts, skin-side down, in 1½ tablespoons hot oil in a large Dutch oven over medium 4 minutes or until skin is golden brown and crisp. Remove chicken from Dutch oven; wipe Dutch oven clean with paper towels. Repeat procedure with remaining 1½ tablespoons oil and 3 chicken breasts; reserve 2 tablespoons drippings in Dutch oven.

2. Sprinkle sugar over cut sides of lemon halves and orange quarters. Cook fruit, cut sides down, in hot drippings in Dutch oven over medium–high until fruit browns and sugar melts and begins to bubble, about 5 minutes. Reduce heat to medium–low, and cook 3 minutes. Add dates and next 3 ingredients; cook, stirring often, 3 minutes more.

3. Increase heat to high, and stir in wine. Bring mixture to a simmer, stirring to loosen browned bits from bottom of Dutch oven. Cook 3 to 5 minutes or until almost all liquid has evaporated. Stir in bay leaves, thyme, and broth. Nestle chicken in date mixture. Place a piece of parchment paper directly on chicken, and cover Dutch oven with a tight-fitting lid.

4. Bake in preheated oven or until chicken is tender, about 1 hour and 30 minutes. Let chicken stand, covered, in Dutch oven at room temperature 30 minutes. Discard parchment paper. Transfer chicken to a platter; cover to keep warm.

5. Skim any fat from surface of cooking liquid. Pour cooking liquid through a fine wire-mesh strainer into a saucepan. Reserve lemons and oranges; discard remaining solids. Bring sauce to a simmer over medium–high. Remove from heat; add butter and whisk until sauce is smooth. Garnish chicken with lemons and oranges, and serve with sauce.

General Oven-to-Slow Cooker Conversion Guide

OVEN COOK TIME 15 to 30 minutes
SLOW COOKER (LOW) - 4 to 5 hours
SLOW COOKER (HIGH) - 2 to 3 hours

OVEN COOK TIME - 30 to 45 minutes
SLOW COOKER (LOW) - 6 to 8 hours
SLOW COOKER (HIGH) - 3 to 4 hours

OVEN COOK TIME - 45 minutes to 3 hours
SLOW COOKER (LOW) - 8 to 10 hours
SLOW COOKER (HIGH) - 4 to 6 hours

Note: Dishes that cook in the oven at 350°F or lower are the best options for converting to the slow cooker. If an oven recipe doesn’t call for liquid, add ½ cup liquid with the food being cooked. If the oven recipe calls for liquid, reduce the amount by half for the slow cooker.
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