Yawnnn.... right? How can this possibly be any good? I mean, it's just lemons and chicken! Honestly, I never would have attempted this recipe from Craig Claiborne's New York Times Cookbook if I didn't have a whole stack of lemons and a chicken. Plus it looked easy. It also had a lot in common with Jacques Pepin's remarkable and no-fuss crusty chicken with mushrooms and wine, which gets cooked in one skillet.
And like that Pepin recipe, it's remarkable how flavorful this dish gets from so few ingredients. I knew that the chicken would pick up a little lemon flavor, but I wasn't counting on the lemon and wine reducing in the skillet into a deliciously tart sauce. It coats each bite of chicken, making it seem like a much more involved recipe then it actually is. When paired with some rice or potatoes, it's a satisfying and stress-free meal.
- 1 chicken, cut into 2 breasts and 2 legs, back and wings saved for another purpose
- salt and pepper
- 3 tablespoons butter
- ¼ cup shallots, finely chopped
- 10 thin lemon slices, from about 2 lemons
- ½ cup dry white wine
Season chicken pieces with salt and pepper. Add butter to large 12-inch, heavy bottomed skillet set over medium heat. Add chicken pieces skin side down. Cook until skin is golden, four to five minutes. Flip pieces and cook until lightly browned on other side, about three minutes.
Sprinkle in shallots, and then place lemon slices on top of chicken pieces. Cook for five minutes.
Pour in wine. Cover skillet and cook until chicken is cooked through, about 15 minutes. Serve chicken with dripping from skillet. Rice would
be an appropriate side.