wherein I make the cover recipe from the current issue of Cooking Light magazine…

I admit that I’ve been in a bit of a cooking slump.

But it’s not like I don’t have at least a dozen excuses to point the finger of blame at… the lack of fresh seasonal vegetables and my less-than-usual enthusiasm for the vegetables that are in season, the winter-induced semi-paralysis I suffer from seasonal affective disorder, and did I mention  the ridiculous amount of lasagne available to me from this place over the holidays (of which I may or may not still have at least 5 dinner portions in my freezer)?!

One thing that is just coming into season are Meyer lemons.  The first thing I did when I brought home a huge bag from Trader Joe’s was throw together a glass jug of limoncello (I have priorities, people!).  I’ve been relying heavily on cookbooks and clipped recipes during my creative cooking “drought”, so I was pretty excited to receive the latest issue of Cooking Light boasting 25 chicken recipes.

Made with a full skinless chicken breast, as well as two skin-on thighs, from the farm, this smells divine while it’s cooking.  You can’t go wrong with garlic and wine.

1301-jan-feb-cover-cmeyer lemon chicken (adapted barely from Cooking Light magazine)

2 boneless chicken breasts, halved crosswise (the original recipe calls for bone-in, which you could also use)

2 skin-on, bone-in chicken thighs

sea salt


cooking spray

extra-virgin olive oil

1 pound small red potatoes, quartered

1 Meyer lemon, cut into 1/4-inch thick slices and seeded

1/4 cup finely chopped shallots

4 garlic cloves, thinly sliced

1/2 cup dry white wine

1 tsp chopped fresh thyme leaves

1 cup unsalted or low-sodium chicken stock, divided (I used homemade)

1 tsp cornstarch

2 Tbsp fresh Meyer lemon juice

1 Tbsp butter

1 Tbsp fresh parsley leaves

Preheat oven to 400 degrees.

Heat a large ovenproof skillet or oval casserole over medium-high heat.  Sprinkle chicken with salt and pepper; coat with cooking spray.  Add chicken to pan, skin side down; cook until skin is golden brown and crisp, about 6-7 minutes.  Turn chicken over and place pan in preheated oven for about 15 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees.

Remove chicken to a plate and cover with foil.  Pour out pan drippings, but do not wipe the pan clean. Add 1 Tbsp olive oil to pan and swirl to coat.  Add potatoes to pan; sprinkle with sea salt and pepper.  Turn potatoes to coat with oil.  Cook potatoes over medium heat approximately 12-15 minutes, stirring to brown evenly.  Remove potatoes to a bowl.  Add lemon slices to pan; cook 1 minute on each side, or until browned, and remove from pan.  Add 1 Tbsp oil to pain; swirl to coat.  Add shallots and garlic; sauté 2 minutes, stirring constantly.  Add wine and fresh thyme; cook 1 minute or until liquid evaporates, stirring constantly to deglaze the pan (loosen the brown bits left in the pan).

Return potatoes and lemon to pan.  Add 2/3 cup stock and season with salt and pepper.  Cook until potatoes are fork tender.  Combine remaining 1/3 cup chicken stock with 1 tsp of cornstarch.  Add to pan, bring to a full boil, and continue to cook until mixture thickens, about 1 minute.  Stir in lemon juice and butter, stirring constantly until butter melts.  Return chicken to pan.  Spoon sauce over chicken and top with parsley.



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