CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
MOM'S SPICY CHICKEN TOMATO STEW
My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.
Provided by Kariz0rz
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
- Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
- Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g
CHICKEN STEW WITH LEMON AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.
- Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil.
- Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste.
- Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.
ZESTY CHICKEN TOMATO STEW
Rustic, rich, and robust. This tender meaty concoction is easy to prepare and very healthy! Nothing's etched in stone, so add any of your favorite veggies, but balance it out with extra RO*TEL® canned tomatoes.
Provided by Deborah Zadroga
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium heat and cook onion and garlic until almost translucent, about 5 minutes. Add chicken, Italian seasoning, paprika, salt, and pepper. Cook and stir until chicken is no longer pink, 5 to 7 minutes.
- Add diced tomatoes and green chiles, carrots, and celery; cook for 20 minutes. Stir in bok choy, cook for 15 more minutes. Add artichokes and mushrooms; simmer for 20 minutes longer.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 19 g, Cholesterol 91.2 mg, Fat 12.8 g, Fiber 6 g, Protein 31.7 g, SaturatedFat 3.2 g, Sodium 1193 mg, Sugar 4.5 g
More about "chicken and tomato stew with caramelized lemon recipes"
LEMONY CHICKEN STEW WITH ORZO | FOODIECRUSH.COM
From foodiecrush.com
4.7/5 (57)Total Time 50 minsCategory Main CourseCalories 417 per serving
- In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess.
- Place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
- Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper.
- Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
CHICKEN THIGH AND TOMATO STEW WITH CARAMELIZED LEMON
From brothmasters.com
SKILLET TOMATO CHICKEN {ONE PAN RECIPE!}
From wellplated.com
ANDY MAKES CHICKEN AND TOMATO STEW - BON APPéTIT
From bonappetit.com
ONE-PAN SKILLET CHICKEN WITH TOMATOES AND LEMON
From americanhomecook.com
SLOW COOKER CHICKEN STEW - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON | CHAD'S RECIPES
From chadlavi.github.io
Author Chad Lavimoniere
18 BEST RATATOUILLE RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
MOROCCAN-INSPIRED CHICKEN AND TOMATO STEW — I’D RATHER BE MERYL
From idratherbemeryl.com
30-DAY HIGH-PROTEIN MEDITERRANEAN DIET DINNER PLAN - EATINGWELL
From eatingwell.com
MAKE SLOW-COOKER GUINNESS BEEF STEW WITH THIS EASY RECIPE
From tasteofhome.com
CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON
From mealplannerpro.com
SPRIGHTLY SOUPS (AND SALTED MARGARITA BARS) TO HELP YOU FEEL BETTER
From nytimes.com
CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON RECIPE - EAT …
From eatyourbooks.com
RECIPE: CHICKEN STEWED WITH TOMATOES, CINNAMON, AND PRESERVED …
From thekitchn.com
CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON RECIPE
From cookbookcreate.com
THREE CHICKEN DINNER RECIPES THAT USE JUST ONE BAKING TRAY
From bostonglobe.com
CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON | RECIPE | STEW …
From pinterest.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON | RECIPE | STEW …
From pinterest.com
CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON - WOMANLY …
From womanlynews.com
GRILLED CHICKEN RECIPES EVERYONE WILL LOVE - REAL SIMPLE
From realsimple.com
CHICKEN STEW WITH ONIONS, TOMATOES, AND DIJON - SIMPLY RECIPES
From simplyrecipes.com
LOOKING BACK ON 20 YEARS: A LETTER FROM ELISE BAUER ... - SIMPLY …
From simplyrecipes.com
RECIPE OF THE DAY: RICH TOMATO CHICKEN STEW WITH STEAMED DOMBOLO
From citizen.co.za
FRIED CHEESE AND CHICKPEAS IN SPICY TOMATO GRAVY RECIPE
From cooking.nytimes.com
BEEF STEW RECIPE: ADAM LIAW’S BEEF BOURGUIGNON, HOW TO MAKE …
From smh.com.au
ROAST CHICKEN WITH CARAMELIZED LEMONS, CHERRY TOMATOES AND …
From weelicious.com
You'll also love
Related Search