Lemon Braised Chicken

By The Canadian Living Test Kitchen

39 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	468468 cal
pro	41 g41g pro
total fat	26 g26g total fat
sat. fat	4 g4g sat. fat
carb	17 g17g carb
fibre	4 g4g fibre
chol	162 mg162mg chol
sodium	2 mg2mg sodium
% RDI:	-
calcium	99 calcium
iron	2727 iron
vit A	55 vit A
vit C	5252 vit C
folate	1515 folate

Use whole legs, thighs or drumsticks for this chicken braised in a tangy sauce. The canned anchovies add a mellow dimension without being fishy.

Ingredients

4 4chicken leg quarterchicken leg quarters, (3 lb/1.5 kg total)
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 cloves garlic , minced3 3cloves garlic, minced
1 onion , sliced1 1oniononions, sliced
4 4anchovy filletanchovy fillets, chopped (or 2 tsp/10 mL anchovy paste)
1 cup chicken stock 1 1cup cupchicken stock
1 cup dry white wine 1 1cup cupdry white wine or chicken stock
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
2 tbsp lemon juice 2 2tbsp tbsplemon juice
1 lemon , thinly sliced1 1lemonlemons, thinly sliced
1 cup oil-cured black olives 1 1cup cupoil-cured black olives
1/4 cup fresh Italian parsley , chopped1/4 1/4cup cupfresh Italian parsley, chopped

Preparation

Starting at thigh end of chicken legs, pull skin away from flesh and, gripping with paper towel, pull downward to remove; discard skin. Separate drumsticks from thighs. In shallow dish, combine flour, salt and pepper; dredge chicken in flour mixture to coat, reserving excess.

In large shallow Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to plate and drain off fat. Reduce heat to medium; cook garlic, onion and anchovies, stirring occasionally, until onion is softened, about 5 minutes. Add stock, wine, lemon rind and juice, stirring to scrape up brown bits. Return chicken to pan and top with lemon slices; bring to boil.

Cover and braise in 325°F (160°C) oven until chicken is tender and juices run clear when thigh is pierced, 45 to 60 minutes. Transfer chicken to platter.

Skim fat from pan. In bowl, whisk together reserved flour mixture and 1/4 cup (50 mL) cold water; whisk into pan. Add olives and parsley; simmer over medium heat until thick enough to coat back of spoon, 5 minutes. Pour over chicken.