I like simplicity and elegance of this dish. The best, if this chicken is served over rice, white or mixture of white-and-wild. Neutral rice compliments sour taste of lemon-garlic sauce, creating a wonderful combination.
Chicken in lemon sauce could be enjoyed as everyday dish and as special diner as well. Spread rice over a nice oval or rectangular platter, arrange pieces of chicken, pour lemon sauce on top and sprinkle with fresh green parsley. Add some color to the dish adding extra yellow lemon wedges or/and red strips or rings of sweet red pepper. In my opinion, this is quite attractive dish to be served for family/friends dinner.
- 1 small chicken , cut into chunks ( or any part of the chicken, I have 6 thighs with the bones)
- 1 chili pepper (jalapeno or fresno), finely chopped
- 2-3 large garlic cloves, minced
- ½ cup dry white wine (optional)
- Juice of ½ medium lemon (or more, to taste)
- 1 ½ cups vegetable or chicken stock
- 1-2 tbsp flour
- 2-3 tbsp olive oil (or other oil for cooking)
- Black ground pepper
- Fresh parsley
Wash chicken pieces and dry them with a paper towel.
Heat the olive oil in a heavy bottomed deep pan or Dutch oven, add the chicken pieces and cook over medium heat until brown. Cook chicken in a single layer.
Add garlic and chili and cook for about 1 minute.
Add the wine and cook until it evaporates in half at least.
Mix flour with stock, stirring to avoid the lumps.
Add lemon juice, salt, black pepper and stock.
Bring to a boil, reduce the heat to very low, cover with a lid and simmer for about 15-20 minutes or until chicken is cooked through. Add chopped parsley, stir.
Serve over the rice, sprinkle with parsley.
The sauce can be thickened another way. To do this, dust the chicken pieces in flour and cook. Then follow the recipe, using clear stock without flour.
Exact amount of stock could vary. It depends on the quality of the pan (how fast the liquid boils and evaporates) and a diameter of the bottom pan.
Cook with pleasure!