MAMA ROMANOS RECIPES

Name: Mama Romano's Baked Lemon Chicken
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 3 1/2 pounds chicken breasts and thighs, skinned; 1/4 teaspoon salt; Freshly ground black pepper; 1/3 cup flour for dredging; 2 tablespoons olive oil; 3 cups thinly sliced onions; 1 1/2 tablespoons thinly sliced garlic; 8 sprigs fresh thyme; 1 1/2 cups chicken stock; 2 lemons

MAMA ROMANO'S BAKED LEMON CHICKEN RECIPE - NYT COOKING

Mama Romano's Baked Lemon Chicken Recipe - NYT Cooking image

Provided by Marian Burros

Total Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 1/2 pounds chicken breasts and thighs, skinned
1/4 teaspoon salt
Freshly ground black pepper
1/3 cup flour for dredging
2 tablespoons olive oil
3 cups thinly sliced onions
1 1/2 tablespoons thinly sliced garlic
8 sprigs fresh thyme
1 1/2 cups chicken stock
2 lemons

Steps:

Preheat the oven to 400 degrees.
Cut the chicken breasts in half, and season all chicken pieces with salt and pepper. Dredge in the flour.
Heat 1 tablespoon of olive oil in large ovenproof skillet or Dutch oven over medium heat. Saute the chicken pieces until golden brown. Transfer to a plate, and reserve.
Discard the fat from the skillet, and add the remaining olive oil. Add the onions and garlic, and cook over low heat for 15 minutes, stirring occasionally, until the onions are very soft and lightly browned. Remove from heat.
Spread the thyme over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.
Cut one lemon into thin slices, remove the seeds, and place one slice atop each piece of chicken. Cut other lemon in half and squeeze through a strainer over the chicken. Return the skillet to the heat, and bring the stock to a simmer. Cover the pot, and bake in the oven for 5 to 15 minutes, basting the chicken with the cooking liquid.

MAMA ROMANO’S BAKED LEMON CHICKEN – MARTONE RECIPES

Mama Romano’s Baked Lemon Chicken – Martone Recipes image

Provided by m-DasH3ry

Categories Main Dish

Number Of Ingredients 10

Ingredients

1 3 1/2 pound chicken (cut into ten pieces)
1 teaspoon kosher salt
1/4 teaspoon black pepper
flour (for dredging)
2 tablespoons olive oil
3 cups onions (thinly sliced)
1 1/2 tablespoons garlic (thinly sliced)
8 sprigs thyme (fresh, loosely packed)
1 1/2 cups chicken broth
2 lemons

Steps:

One hour before cooking, season the chicken pieces with half the salt and pepper.
Preheat the oven to 400°F.
Dredge the chicken in flour.
In a 10-inch ovenproof skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium heat. Cook the chicken pieces to a rich golden brown. Transfer to a plate and reserve.
Add the remaining olive oil to the skillet. Add the onions and garlic and cook over moderate heat for 25 minutes, stirring occasionally, until very soft and lightly browned. Remove from the heat.
Spread the thyme sprigs over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.
Cut one lemon into 10 slices, removing the seeds, and place one slice atop each piece of chicken. Squeeze the other lemon into a strainer over the chicken. Return the skillet to the heat and bring the stock to a simmer. Cover and place in the oven.
After 15 minutes, baste the chicken with the cooking liquid. Continue cooking, uncovered, for an additional 35 to 40 minutes, basting every 10 minutes. When done, the chicken and lemon slices will be nicely browned. Let rest 5 minutes, transfer to a deep-welled plater, and serve.

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