| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Mama Romano; Union Square Restaurant, NY |
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Attributes:
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Comments:
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Wine: a rustic red. Salice Salentino, Aglianico del Vulture, or table wine from Sicily. |
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Serving Suggestions:
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Start with red-sauced pasta |
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Ingredients:
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3-1/2 lb chicken, cut into pieces 1 tsp. kosher salt 1/4 tsp. freshly ground black pepper Flour for dredging 2 tbs. olive oil 3 cups thinly sliced onions 1-1/2 tbs. thinly sliced garlic 8 fresh thyme sprigs 1-1/2 cups chicken stock 2 lemons |
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Instructions:
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1. One hour before cooking, season the chicken pieces with half the salt and pepper. 2. Preheat oven to 400° F. 3. Dredge the chicken in the flour. 4. Heat 1 tbs olive oil in a Dutch oven over medium heat. Sauté the chicken pieces to a rich golden brown. Transfer to a plate and reserve. 5. Discard the fat from the skillet and add the remaining olive oil. 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. 6. Spread the thyme sprigs over the onions and garlic. Arrange the browned chicken pieces side-by-side over the onions in the Dutch oven. Add the chicken stock. 7. Cut 1 lemon into 10 slices, removing the seeds, and place 1 slice atop each piece of chicken. Squeeze the other lemon into a strainer over the chicken. Return the Dutch oven to the heat and bring the stock to a simmer. Cover and place in the oven. 8. 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 platter, and serve. |
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Related recipes:
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None |
2001-03-10