Meyer Lemon Chicken
2 bone-in chicken breasts
2 bone-in chicken thighs
1 teaspoon kosher salt
3/4 teaspoon pepper
2 Tablespoons olive oil
1 pound small red potatoes, quartered
1 Meyer Lemon, sliced
1/4 cup finely chopped shallots (I used onion)
4 cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 teaspoon chopped fresh thyme
1 cup chicken broth
1 teaspoon cornstarch
2 Tablespoon Meyer Lemon juice
2 Tablespoons butter
Sprinkle chicken with salt and pepper. Spray large skillet with cooking spray and add chicken. Cook until golden brown. Turn and brown other side.
Place pan in a 400 degree oven and bake until 165 degrees. The recipe claims that this takes 12 minutes. Mine took about 40 minutes. Remove chicken from pan and discard drippings. Add 1 Tablespoon oil to pan and add potatoes and salt. Cook until browned on all sides.
Remove potatoes and add lemon slices to pan. Brown 1 minute on each side.
Remove lemon and add 1 Tablespoon oil to pan. Add onions, garlic, wine and fresh thyme. Bring to a boil and cook 2 minutes.
Add 2/3 cup chicken broth, salt, pepper, potatoes and lemon slices. Cook until potatoes are tender. Again the recipe suggests that this will take 2 minutes. Mine took about 15 minutes.
Combine remaining 1/3 cup broth and cornstarch. Add to pan. Bring to a boil. Cook and stir 1 minute.
Add lemon juice and butter.
Serve potato - lemon mixture over sauce.
Although this recipe was incredibly frustrating - it still produced a pretty tasty chicken breast.
Even though dinner was about an hour later than I had planned, we still enjoyed the lemon chicken breasts with potatoes and a side of brown rice and steamed broccoli. And since the Pinot Grigio was already open - I enjoyed a glass with dinner as well. Delicious.