Lemon chicken
Ingredients
1 kilo 200 gram chicken cut through bone into 8 pieces (cut as in how to cut a Chicken but leave the breasts whole)
150 ml olive oil
salt and pepper
juice and rind of 2 lemons
75 ml white wine
Sauce (optional)
flour
150 ml chicken broth
Method
Cut chicken into portions, wash and dry well.
Heat olive oil and when very hot, put in the chicken pieces and fry till golden brown. Season with salt and pepper
Add lemon juice and white wine, cover pan and let cook slowly till chicken is tender. Approx 10 minutes - do not over-cook
When chicken is cooked add the lemon rind just before you serve
Serve with boiled potatoes and spinach
Sauce
If you wish to make a sauce, add a spoon of flour to the oil when frying the chicken and let it brown. Add one glass chicken broth towards the end of the cooking. This will help bind the cooking juices to form a sauce.
Pollo Pepperoni Poultry;
Main Course - Restaurant quantity chicken with peppers, chilli & tomato
Pollo Alla Romana Con Peperoni Poultry;
Main Course - Chicken sauteed & finished with white wine & tomatoes, served with sauteed green capsicums
Chicken Cacciatora - Hunter Style Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Chicken Cacciatora
Roast Chestnut and Chicken Salad Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Roast Chestnut and Chicken Salad
Florentine Chicken Poultry;
Main Course - Though this method of frying chicken is said to originate in Florence (Tuscany) it is used all over the world
Chicken Fricassee Poultry;
Main Course - The sweetest part of any meat or poultry is the part closest to the bone
Chicken Fricassee Poultry;
Main Course - The sweetest part of any meat or poultry is the part closest to the bone
Lemon chicken Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Lemon chicken
Chicken Breast Livorsese Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Chicken Breast Livorsese
Pigeon with Marsala Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Pigeon with Marsala
Pigeon with Peas Poultry;
Main Course - An ideal dish for a dinner party at home
Roast Stuffed Quail Poultry;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Roast Stuffed Quail
Quail wrapped in coppa with ricotta, sage and chard Poultry;
Main Course - A recipe from Great Australian Chefs, This is Phillip Johnson's recipe for Quail wrapped in coppa with ricotta, sage and chard
Roasted stuffed quails Poultry;
Main Course - A recipe from Great Australian Chefs, This is Valerio Nucci's recipe for Roasted stuffed quails
