This is a recipe i turn to when i am in need of comfort and have an hour to make dinner. It is absolutely scrumptious and comes from one of my favorite cooks, Michael Romano and his Union Square Cafe Cookbook. This combines the richness of long-cooked onions, the brightness of lemons and full-flavored chicken. (Please use organic or free-range chicken...not only does it taste better, it's more humane. Check out the links* to learn more)
Mama Romano's Lemon Chicken
3 1/2 pound Murray's* chicken ( or similar) cut into 10pieces
1 teaspoon kosher salt
1/4 teaspoon ground pepper
flour for dredging
2 tablespoons olive oil
3 cups thinly sliced onions
1 1/2 tablespoon thinly sliced garlic
8 fresh thyme sprigs (unearth it from the snow, if necessary...it's still flavorful)
1 1/2 cups chicken stock
Preheat oven to 400 degrees
dredge chicken in flour
In a wide, oven proof skillet or Dutch oven, heat 1 tablespoon of the oil and fry the chicken to a rich golden brown transfer to a plate and reserve.
Add remaining oil and cook the onions and garlic cook over moderate heat for 25 minutes until very soft and lightly browned. Remove from heat. [i don't cook them this long--i take them off the heat after 5-6 miutes]
Spread the thyme over onions, arrange chicken over onions and add the stock.
Cut 1 lemon into 10 slices, remove seeds, place 1 slice on each piece of chicken. Squeeze the other lemon over the chicken, return to heat and bring the stock to a simmer. Cover and place in the oven.
After 15 minutes, baste. Continue cooking, uncovered for an additional 35-40 minutes, basting every 10 minutes. When done, the chicken and lemon slices will be nicely browned let rest 5 minutes before serving.
*Murray's doesn't like to call their chickens "organic" or "free range"...they prefer the term "Certified Humane" because it is stricter and has not been politically morphed into doubtful "legal" definitions. How sad that we now have to doubt products labeled "organic." *Sigh*