Lemon pepper chicken is a great favorite that one can also get at Walmart from the rotesserie department. This recipe is a variation of such a dish with you making the recipe yourself with much better taste. I hope you will try it and if you do I am sure you will like this recipe much better than the Walmart one.
INGREDIENTS:
I whole frying chicken which you butterfly
1 lemon that you remove the zest and set aside
1 the juice of one lemon that you set aside in a small bowl
1 cup of white port wine
1 tsp of course black pepper
1 tsp of kosher salt
1/2 cup of virgin olive oil
1 stick of butter
1 lb of white button mushrooms cut in half
1 sm bunch of escarole
2 medium onions peeled, cut in half and cut
in slices
1/2 cup of dried parsley
DIRECTIONS:
1. butterfly the chicken by cutting it down
the middle without cutting through
2. pour the virgin olive oil in a large fry pan
on medium high heat
3. put the chicken into the oil and fry each
half until medium brown; remove and set aside
4. peel the 2 oinions cut in half and slice fairly thin
and add to the oil and saute until nicely brown
and set aside
5. add the mushrooms to the oil and saute until the
mushrooms are nicely brown and set aside
6. return the chicken to the fry pan and sprinkle
each half with salt, course pepper, parsley, zest
of lemon, a handful of escarole pieces, and white port wine
7. return the onions around the chicken and put into a
350 degree oven and bake for 45 minutes turning over
every so often and check to see when it is done
8. should serve 6 generously
INGREDIENTS:
I whole frying chicken which you butterfly
1 lemon that you remove the zest and set aside
1 the juice of one lemon that you set aside in a small bowl
1 cup of white port wine
1 tsp of course black pepper
1 tsp of kosher salt
1/2 cup of virgin olive oil
1 stick of butter
1 lb of white button mushrooms cut in half
1 sm bunch of escarole
2 medium onions peeled, cut in half and cut
in slices
1/2 cup of dried parsley
DIRECTIONS:
1. butterfly the chicken by cutting it down
the middle without cutting through
2. pour the virgin olive oil in a large fry pan
on medium high heat
3. put the chicken into the oil and fry each
half until medium brown; remove and set aside
4. peel the 2 oinions cut in half and slice fairly thin
and add to the oil and saute until nicely brown
and set aside
5. add the mushrooms to the oil and saute until the
mushrooms are nicely brown and set aside
6. return the chicken to the fry pan and sprinkle
each half with salt, course pepper, parsley, zest
of lemon, a handful of escarole pieces, and white port wine
7. return the onions around the chicken and put into a
350 degree oven and bake for 45 minutes turning over
every so often and check to see when it is done
8. should serve 6 generously
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