Lemon Sage Smothered Chicken Recipe
No oven? No problem! This is an easy and delicious chicken dish from the Southern United States. Get the recipe:
Equipment used:
12-inch pre-seasoned Pro-Logic Lodge Cast-Iron Skillet/Frying Pan:
Shun Multi Purpose Kitchen Shears for spatchcocking a chicken:
Breville PolyScience Control Freak induction burner for the ultimate temperature control:
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This chicken dish is cooked entirely on the stove top and is inspired by Craig Claiborne's Smothered Chicken recipe.
The recipe uses a unique braising technique. A spatchcocked chicken is sandwiched between two skillets to ensure that as much skin as possible comes into contact with the cooking pan while it fries in brown butter and that moisture is circulated during the braise.
I found Claiborne’s version of this dish while browsing the New York Times ; I loved the simplicity of this Southern dish, but it was a little too 1950s for me. This is my attempt to resurrect the recipe into the modern age.
I brightened up the gravy with some lemon, sage, and garlic; I further increased the flavour with celery and onion. I used the weight of another cast iron pan, plus random cans of food, to securely flatten the chicken to ensure that as much skin as possible made contact with the surface of the pan during the initial slow sear, resulting in extra crispy goodness.
The chicken is then braised in a gravy for the remainder of the cooking time; the heavy pan on top of the chicken acts as a makeshift lid, trapping in much of the moisture, allowing the entire bird to cook thoroughly.
The gravy if finished with a splash of lemon juice, some lemon zest, and a generous seasoning of salt and pepper.
Serve with potatoes, rice, or your favourite side of vegetables. Optionally, you can garnish with parsley.
* Spatchcocking is the removal of the backbone of poultry in order to open it up and allow it to lay flat for more even cooking. This is a useful technique for frying and grilling poultry. To spatchcock a chicken, simply take a pair of kitchen shears and cut out the backbone. Then flip the chicken, skin-side up, and apply force to the chicken breasts in order to flatten the chicken further. Freeze the backbone for future stock making.
How to Cook the Best Lemon Sage & Garlic Chicken Breasts????(Quick & Easy Recipe)!
How to Cook the Best Lemon Sage & Garlic Chicken Breasts????(Quick & Easy Recipe)!
Lemon Garlic Chicken in a Silky Smooth Sauce. This amazing lemon garlic chicken recipe can be made all year round. Baked in its own incredible sauce in just 15 minutes.
• 6 x 180 grams (6.3 ounce) chicken breasts, skin off
• 1 lemon
• ½ cup flour
• 30 sage leaves
• 8-10 medium garlic cloves
• 1 tablespoon of capers, finely chopped
• 1 cup white wine
• 4 tablespoons extra virgin olive oil
• 100 grams butter, thinly sliced
• ½ cup chicken stock
This dish can be prepared in advance.
Method:
• Preheat oven to 220 Deg C (428 deg F)
• Cut half the lemon into 6 thin slices & juice the other half. Cut the chicken breasts in half. In a fry pan, heat the 1 tablespoon of olive oil to a shimmer. Season the breast with salt and dust in flour. Sear one breast at a time, cleaning the fry pan after each one and heating new oil for the next one. Sear each side for 10 seconds. Place into a casserole dish, similar in diameter to the chicken breast. Place a couple of sage leaves on top and 4 thin slices of garlic and one slice of lemon, a pinch of chopped capers and top with a slice of butter. Repeat the exercise, placing each breast on top of each other. Finally, pour the wine, chicken stock & lemon juice over the chicken and cover with lid or tin foil. This can now sit in the fridge until ready to cook. One hour prior to cooking, remove and allow to readjust to room temperature. Place in oven and cook for 15 minutes or until chicken is tender. Remove the chicken from the casserole dish then return the juice onto a medium-high heat and reduce to sauce consistency.
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Citrus Sage Roasted Chicken
This is a delicious roasted chicken top with bacon, sage and orange & dazzle with maple syrup, some sherry and garlic also with the taste of olive oil.????????
GREEK LEMON CHICKEN is a must-make, super easy dinner recipe!
This lemon chicken recipe is all about juicy, tender, and golden-baked chicken thighs coated with the best lemon-herb Greek marinade. It's quick to prep, easy to cook, and the results are fantastic!
If there is one chicken recipe I could live off of, it's this Greek lemon chicken. I'm a sucker for skin-on chicken thighs given how naturally juicy and flavorful they are. Plus, I love how it's virtually impossible to overcook chicken thighs in the oven. But this bright and herby lemon chicken marinade is what makes this dish so satisfying.
???? Printable Greek Lemon Chicken Recipe:
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► TIMESTAMPS:
00:00 Intro
00:33 Make the lemon vinaigrette dressing and marinate the chicken
01:45 Place the chicken thighs in a casserole dish and bake in the oven
02:39 Make the lemon herb rice from my cookbook!
04:13 Make the air fryer green beans from my website
04:48 Remove the chicken from the oven and plate it up
05:52 Taste test
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Lemon Pepper Chicken Breast Recipe
Our lemon pepper chicken breast recipe is light and flavorful. The perfect excuse to cook your ButcherBox chicken breasts for a midweek meal!
Check out the full recipe at ButcherBox's Just Cook:
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We believe high-quality meat is the starting point for delicious meals, but it doesn’t have to end there. We hope it gives you a reason to gather around the table. We hope it brings joy. And we hope it inspires you to keep believing in better.
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Lemon Sage Chicken with Vermouth - ChefMomMaureen Episode 1
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Lemon Sage Chicken with Vermouth
Ingredients:
• Chicken Breast (Skinless / Boneless)
• Olive Oil
• Flour
• Ground Sage
• Salt
• Vermouth
• Lemon
• Parsley (Optional)
*Cooking Time: Approximately 30 minutes
Recommended Side Dishes:
• Couscous
• Zucchini
Special Thanks:
✓ Bed Bath & Beyond
⁃ Lemon / Lime Squeezer -
⁃ Spring Loaded Tongs -
✓ Blender Corporation
⁃ Graphic Design & Animating Software (Used for Introduction) -