Lemon Chicken (Pollo al limone)

November 28, 2010 7:29:23 PM PST
Recipes from Mamma Agata's Cookbook

Ingredients (Serves 4)

  • 1 Cup White Cooking Wine (infused with 1/8 cup each of fresh rosemary and sage leaves for 3 days prior to preparing this dish)
  • 1/2 Whole Chicken
  • 4 Cloves of Garlic
  • 1 Teaspoon Dried Sage
  • 1 Tablespoon Dried Rosemary
  • 1/4 Cup Flat Italian Parsley Leaves (coarsely chopped)
  • Juice of 2 Large Lemons (4 lemons, if small)
  • Pinch of Salt
  • Mamma Agata's Secret

    Infuse the wine with fresh rosemary and sage leaves for three days prior to preparing this dish

    Mamma Agata's Secret

    Use a non-stick frying pan for this recipe, as the chicken reduces in size once it is cooked. This makes the chicken much juicer, as the flavor seals in the chicken when the skin is seared over high heat.

    Clean the chicken and separate into pieces - do not remove the skin.

    Place the pan on the stovetop over a high flame until it becomes very hot; do not add oil to the pan, as this will help sear in the juices of the chicken once it is placed on the heat

    Cut each of the 4 garlic cloves in half and add it to the pan. Heat the garlic cloves until they are golden brown in color (but not burned), then add the chicken to the pan one piece at a time

    Once you hear the chicken sizzle, add the rest of the chicken to the pan to caramelize the skin and add a pinch of salt and the dried sage

    Add half of the rosemary leaves, flip the chicken and add the remaining rosemary to the other side of the chicken

    Lower the flame, cover and cook over low heat for 20 minutes

    Mamma Agata's Secret

    The lid on pan helps the chicken maintain its moisture while cooking

    Next, add the cooking wine to the chicken, along with the fresh parsley leaves and continue to cook the chicken over low heat until the most of the wine is absorbed into the chicken.

    Mamma Agata's Secret

    Add the lemon juice to the chicken at the very end - while the chicken is still hot, but not while it is cooking over a flame. If the lemon juice is added to the pan and cooked, it will become bitter in taste

    Serve hot, garnish with parsley and just before serving, pour the lemon juice over the chicken


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