Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 10, 2005 09:38 AM

ISO chicken w/lemon recipe

  • i

A lady I once knew made a killer chicken with lemon that I've been craving lately.

Unfortunately, she's passed away.

I remember that the chicken was cut up into pieces, and sort of stewed in its own juices, but the unusual part was that she put a fair amount of actual pieces of lemon into the pot. NOT preserved lemon.

Seems like it was just chicken, onion, lemon, water, and maybe some oil. Maybe a bay leaf? Parsley? Served over rice. It's been 25 years since I had it . . . .

This was in New Orleans, but I haven't been able to find it in any of my New Orleans cookbooks.

  1. Click to Upload a photo (10 MB limit)
  1. I have a recipe from The Union Square Cookbook for "Mama Romano's Baked Lemon Chicken." Would this be what you're looking for? It really good...

    Essentially, you take a chicken, cut up into 10 serving pieces, season the pieces with salt and pepper, and let it sit for an hour, covered (in the fridge). Then preheat your oven to 400F. Dredge the chicken in flour and heat a tablespoon of olive oil over medium heat in a 10-inch skillet (ovenproof) or Dutch oven. Saute the chicken pieces until they're golden brown. Then take the chicken out of the skillet and put it on a platter

    Pour the fat out of the skillet and add another tablespoon of olive oil. Put in 3 cups of thinly sliced onions and a tablespoon and a half of thinly sliced garlic. You cook this over moderate heat, stirring every so often, for about 25 minutes, until everything's soft and just lightly browned.

    Take the skillet off the heat and spread 8 sprigs of fresh thyme over the garlic/onion mixture. Then put the chicken pieces in over the onions (in one layer) and add a cup and a half of chicken stock.

    Slice one lemon into 10 thin slices and discard the seeds. Put a slice on top of each piece of chicken. Add the juice of another lemon on top of everything. Then put the skillet back on the stove and bring the stock to a simmer. Put a lid on the skillet and put it in the oven.

    Cook for 15 minutes and baste the chicken with the stock. Then leave the cover off and keep cooking for another 35 - 40 minutes, basting every 10 minutes. The chicken and the lemon pieces should be browned when it's done. Let it sit for 5 minutes, put it in a deep serving platter and there ya go.