March 10, 2010

Sorta Lemon-y Chicken

You all know I love my dark chicken and the many different ways to cook and eat them. This dish is fairly simple but make sure you have a good ventilation system in your kitchen.  I was scrambling to open up my windows to make sure my smoke alarm didn't go off!  Or, I think this is a clear sign I need to invest in some more corningware or even a dutch oven - hooray!

This dish can be served with a slew of sides.  Best with some steamed carrots, cauliflower or green beans - all of which I had none.... Sigh.  So my staple of plain white rice it was! 

I'd adjust a few things on this recipe. First, I'd actually squeeze in lemon juice and the zest of one or two lemons. I mean, this dish is called lemon chicken and if that citrus bang doesn't hit or even nudge you when you take that first bite, might as well just be called baked chicken.  So flavor was a little too faint and its probably attributed to the overwhelming power that is called soy sauce.  So less soy sauce, more lemon and more honey to balance the more lemon.

Lemony Chicken
Serves 2
Recipe adapted from Cook, Eat, Love

Four chicken thighs
1/3 cup hot water (or chicken stock)
Splash of olive oil
3 cloves of garlic, roughly chopped
Fresh thyme, pull off from about 4 or 5 sprigs and give a rough chop to release aroma
Splash of sherry vinegar
1 1/2 tbsp soy sauce
5 tbsp honey
1 lemon, finely sliced
1 juice and zest of one lemon (Extra that I would add)

1. Wash and then thoroughly pat dry your chicken.  Combine the S&P, garlic and thyme in a bowl. Then sprinkle this on the chicken - stick some under the skin as well. Do not take the skin off.  This will help when you brown the chicken and add flavor to the sauce. 
2. Heat some olive oil in a pot and brown the chicken so you get a nice browning on both sides. This is where my kitchen started to smoke!  Can you see from the below picture? Make sure you turn the vent on high or have some windows open.  Ha!
3. Once brown, add the vinegar and let it quickly bubble and reduce by half.  Then add in the soy sauce and honey (I mixed my soy sauce and honey together first before adding).  Make sure this mixes well with the vinegard and move around your chicken so they are nicely distributed and coated.  I like to flip my chicken a few times to make sure.

4. Add 1/2 cup of hot water (or chicken stock) and add the lemon slices (make sure you wash and dry the lemon before slicing.  Who wants dirty lemon slices in their food!). This is where I would add in the juice and zest of one lemon. Turn your heat to medium, let it bubble and reduce. This should take 5-10 minutes.
5. Take off heat and then serve immediately with fresh veggies or rice. Make sure to spoon some of the sauce on the chicken and the rice.

Side note: Cleaning this pot is no bueno.  I highly suggest you take the chicken out, serve with sauce and then immediately soak the pot in warm water while you are happily eating your meal.

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