I asked Janet at Food Beautiful to share a recipe of hers with everyone who reads my blog because she is an amazing blogger, and she went over and above! Check out her blog!
Comfort Food on the Easy Side
A Recipe from Food Beautiful
I’m excited to be cooking with all of you here on Sutch A Delight. Today we’re taking a trip to Italy right in my own little kitchen – extremely little just to clarify.
It’s a little chicken, a whole lot of comfort and even doable on a weeknight. I normally take the weekends to test and taste some of those recipes that require hours in the kitchen, ingredients I can’t find at my local grocer and really give a special feeling to the day. However, one of my latest comfort food craves is a recipe I learned while on the mountainside of Italy’s coast and adapted to become a weekly staple.
Mamma Agata’s lemon chicken uses ingredients I have on hand and takes no more energy or effort than boiling a pot of water – okay maybe a little more, but not much. Plus with a couple of Food Beautiful changes I made the flavors meld into more of a personal favorite.
Adapted from Mamma Agata’s Famous Lemon Chicken
Bone-in, skin-on chicken pieces – enough to fit snuggly in your pan
6 cloves of garlic, peeled and cut in half
2 tsp salt, 1 Tbsp pepper, 1 Tbsp basil, 1 Tbsp oregano – feel free to try new and different spices to create your own favorite
2 lemons – the zest from one and the juice from both
1 cup white wine
1 Tbsp capers
Broccoli rabe, baby spinach or other favorite green vegetable
¼ cup fresh parsley
Mix the lemon zest and spices in a bowl. Rub over the skin side of each piece of chicken.
Place the garlic cloves in a non-stick pan (no olive oil, butter or spray needed) – turn the heat on high. It’s important not to preheat the pan. Continuously move the garlic around until you can just start to smell its flavor (about 5 minutes).
Add the chicken, skin-side down, into the pan – you want to hear a “sizzle”. The chicken should be snuggled into the pan as you don’t want a bunch of extra room in there! While the chicken is browning rub the rest of the lemon zest/herb mixture onto the other side of the chicken. Turn chicken over once the first side has caramelized (approx 5 minutes) and brown the second side.
Once the chicken is browned turn the flame down to low, cover the pan and cook for 20 minutes. Do NOT peak – you want to keep all the yummy juices trapped into the dish!
After 20 minutes the ingredients will have created a reduced juice. Uncover the pan and add wine, lemon juice, your green vegetable (if you’re using spinach wait until the last minute to add) and capers. Continue to cook on low until the liquids create a reduced sauce.
Add the parsley and serve this little piece of Italian heaven!