ONE-POT CHICKEN WITH DATES AND CARAMELISED LEMON
Jammy lemons and plump roasted dates are cooked with this chicken for an easy yet alternative whole chicken dish
Provided by Alison Roman
Categories Dinner
Time 1h15m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat the oven 220C/fan 200C/gas 7. Season the chicken all over. Heat 2 tbsp of the oil in a large casserole over medium-high heat. Put the chicken in the pot, breast-side up and, using tongs, press lightly to make sure the skin comes into even contact with the base. (If using thighs or legs, sear the chicken skin-side down.)
- Cook for 5-8 minutes without moving the chicken, until browned. Add the lemon slices and shallots, ensuring the lemon gets to the bottom of the pan. Sizzle for 2 minutes.
- Add the dates, herbs and 250ml water. Sprinkle the top of the chicken with the chilli and put the lid on. Roast in the oven for 20-25 minutes or until the dates are plump, the lemon slices are jammy and the chicken is almost but not totally cooked through.
- Remove the lid and drizzle the chicken with the remaining 2 tbsp olive oil. Continue to cook for another 20-30 minutes or until the liquid has reduced by 1 /2, and the top of the chicken is golden brown.
- Let the chicken rest in the pan for 10 minutes, then transfer to a chopping board and carve. Serve alongside the shallots, lemon slices and dates, with some more thyme and flaky salt sprinkled over.
Nutrition Facts : Calories 458 calories, Fat 25.4 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17.6 grams carbohydrates, Sugar 16.9 grams sugar, Fiber 3.3 grams fiber, Protein 38.1 grams protein, Sodium 0.6 milligram of sodium
SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON
One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
- Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
- Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
- Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
- Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
- Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.
Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams
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