Pollo al limone (lemon chicken) recipe
Chicken thighs are underused, in my opinion. They are economical, succulent, full of flavour (more so than the overused breast) and cook quickly. This simple recipe is great as a quick supper dish.
Ingredients
- 1 pinch salt and freshly ground black pepper, to taste
- 8 boneless chicken thighs, skin on
- 1 cup handful ‘00’ or plain flour, to coat the chicken
- 1 tbsp olive oil
- 2 garlic cloves, lightly crushed
- 3 small sprigs of rosemary
- 100 ml white wine
- 1 lemon, juiced (keep the juiced halves)
- 25 g butter
Details
- Cuisine: Italian
- Recipe Type: Dinner
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Season the pieces of chicken with salt and black pepper. Coat the pieces in flour and tap off the excess. A quick way of doing this is to put the flour in a plastic food bag with the chicken pieces and shake the bag, making sure the meat is evenly coated.
- Heat the oil in a non-stick frying pan and fry the chicken skin-side down first until golden brown. Turn the chicken over and brown the other side, adding the garlic and rosemary. Pour away the excess oil and return to the heat.
- Pour in the wine and allow it to reduce for a few minutes, then add 4 tablespoons of water, lemon juice and butter. Add the lemon halves to the pan and keep on a low heat until the chicken is cooked through and falls easily from the bone. This can take up to 45 minutes; if it becomes dry add a little more water as necessary. Discard the lemon halves and serve with vegetables or new potatoes.
This recipe is extracted from The Amalfi Coast by Katie & Giancarlo Caldesi (Hardie Grant, £16.99). Photography: Helen Cathcart
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