Pollo al Limone
Posted by Nerdyy
Do I have a recipe for you, why yes I do Murgibaba😂.
This one, chicken with lemon n garlic, is based on Rao's (NYC) famous dish, and is a little bit more complicated than your average whip up a chicken breast(not that im casting any aspersions on the BDSM life of said chick).
So this one I used 4 leg quarters. Cut them into separate legs and thighs (lets just say that describing a chicken recipe is always full of double entendres eh) keeping skin on. In a v large bowl add cold water and about 2 cups of salt, make sure to stir the salt until fully dissolved. Place the 8 pieces in the brine, submerge them, cover and put in fridge for about an hour. This brining helps moisten the chicken and make it juicier and more flavorful(Yes, thighs legs and maybe breasts juicier and more flavorful, i'm going straight to hell aren't i?). Pat the thighs and legs dry with a paper towel once brined.
In a large thick bottomed (??) pan, pour a little olive oil, place the pieces skin down and sizzle for about 8 mins, turn over and sizzle for 5 more. The crisp skin is very important for texture so dont submerge in liquid or sauce at any time. Remove chicken pieces to a plate.
In same pan saute some chopped shallot and garlic for about a minute, add juice of two lemons and 2 cups of chicken stock to deglaze the pan of all the delicious broown bits stuck on it. Make sure you have zested the two lemons. Once the sauce has thickened, add the zest (2 tbsp) and chopped tarragon thyme and marjoram into sauce. Place chickens back to sauce taking care to put skin side up and not submerged. Bake in a 450 F oven for about 20 mins the meat should be 175 180 F to be cooked. Take out of oven, let sit for 5 mins, transfer to serving dish, sprinkle some remaining lemon zest and herbs plus parsley, the aroma is totally to die for.
Wines: any acidic white - pouilly fume, gruner, albarino, french alsace, or pinot blanco, all good. Buon appetito.
This one, chicken with lemon n garlic, is based on Rao's (NYC) famous dish, and is a little bit more complicated than your average whip up a chicken breast(not that im casting any aspersions on the BDSM life of said chick).
So this one I used 4 leg quarters. Cut them into separate legs and thighs (lets just say that describing a chicken recipe is always full of double entendres eh) keeping skin on. In a v large bowl add cold water and about 2 cups of salt, make sure to stir the salt until fully dissolved. Place the 8 pieces in the brine, submerge them, cover and put in fridge for about an hour. This brining helps moisten the chicken and make it juicier and more flavorful(Yes, thighs legs and maybe breasts juicier and more flavorful, i'm going straight to hell aren't i?). Pat the thighs and legs dry with a paper towel once brined.
In a large thick bottomed (??) pan, pour a little olive oil, place the pieces skin down and sizzle for about 8 mins, turn over and sizzle for 5 more. The crisp skin is very important for texture so dont submerge in liquid or sauce at any time. Remove chicken pieces to a plate.
In same pan saute some chopped shallot and garlic for about a minute, add juice of two lemons and 2 cups of chicken stock to deglaze the pan of all the delicious broown bits stuck on it. Make sure you have zested the two lemons. Once the sauce has thickened, add the zest (2 tbsp) and chopped tarragon thyme and marjoram into sauce. Place chickens back to sauce taking care to put skin side up and not submerged. Bake in a 450 F oven for about 20 mins the meat should be 175 180 F to be cooked. Take out of oven, let sit for 5 mins, transfer to serving dish, sprinkle some remaining lemon zest and herbs plus parsley, the aroma is totally to die for.
Wines: any acidic white - pouilly fume, gruner, albarino, french alsace, or pinot blanco, all good. Buon appetito.
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