Grandmas Lemon Chicken Food

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

LEMON CHICKEN

Steps:

• Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
• Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

GRANDMA'S CHICKEN CHARDON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
• Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
• Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

NOT-MY-GRANDMA'S CHICKEN WITH LEMON, GARLIC, AND OREGANO

Steps:

• Preheat the boiler.
• Rinse the chicken, pat dry with a paper towel, and place in a 13 x 9 inch pan.
• Season the chicken with salt and pepper and drizzle with olive oil.
• Broil the chicken, turning once, until light brown, about 3 minutes per side.
• While the chicken is broiling, make a garlic paste by either using a mortar and pestle to pound the garlic with 1 teaspoon kosher salt or mincing the garlic with a heavy knife, then using the flat side to smear and mash the garlic and salt into a paste.
• Alternatively, you can make the paste in a blender, if your blender can handle such a small amount.
• Stir in the lemon juice and the remaining 1/2 teaspoon pepper into the garlic paste.
• Lower the oven temperature to 425°.
• Using a pastry brush or spoon, slather the chicken on all sides with 1/3 of the garlic mixture, a sprinkling of the oregano, and a drizzle of the oil.
• bake for 25-30 minutes, slathering on more of the garlic mixture, oil, and oregano in two more additions (approx every 7-10 minutes).
• The chicken is done when it is golden brown and cooked through.
• Serve with the pan juices or the tasty sludge on the bottom of the pan.

GRANDMA'S CITY CHICKEN

Steps:

• Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
• Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
• Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
• Place chicken in glass baking dish.
• In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
• Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
• Serve with mashed potatoes.

GRANDMA'S FAVORITE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
• Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

GRANDMA'S ROAST LEMON CHICKEN

Steps:

• 1. PREHEAT OVEN TO 375 DEGREES.
• 2. PLACE THE CHICKEN ON IT\'S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER TOWELS.
• 3. CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.
• 4. PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.
• 5. SPRINKLE CHICKEN WITH SALT,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER.
• 6. ROAST UNCOVERED FOR 35 MINUTES OR UNTIL CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON JUICE,AND WINE.
• 7. RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE SKILLET.
• 8. BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15 MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THICKEST PART OF THE THIGH AND INTERNAL TEMPERATURE REGISTERS 180 DEGREES.
• 9. TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVING BOARD AND KEEP WARM BY COVERING WITH A TENT OF FOIL.
• 10. DISCARD THE VEGETABLES.
• 11. TILT THE SKILLET,AND SPOON OFF THE FAT.STRAIN THE DE FATTED COOKING JUICES IF DESIRE AND RETURN JUICES TO THE SKILLET.
• 12. STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.
• 13. ADD THE DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.
• 14. BRING TO A SIMMER,AND STIR FREQUENTLY UNTIL THICKENED.SERVE GRAVY ALONG SIDE CHICKEN

GRANDMA ROSE'S LEMON ITALIAN CHICKEN

Steps:

• Rinse and dry the chicken pieces well. Heat the oil in a large frypan over medium high heat, slip in the pieces of chiken skin side down, not letting them touch each other.
• Brown over medium heat or lower adjusting the temperature so the chicken colours slowly taking about 15 minutes to reach a nice amber colour.
• Sprinkle with a little salt and pepper as they cook, then turn with a wooden fork and spatula, try not to pierce the chicken and letting out the juices. We are only browning the chicken well at this stage.
• Remove the browned chicken to a large platter.
• Pour off all but a few tablespoons of the fat.
• Place the frypan over medium heat and add the carrot, onion, parsley, and sage leaves, and cook until the onion starts to turn golden brown.
• Stir in the lemon zest and keep stirring until onion is deep golden.
• Taking care not too burn the brown bits and glaze on the bottom of frypan.
• Blend in the minced garlic, a pinch of ground cloves, the tomatoes, and liquid of choice ( water, canned drained juices, or chicken broth).
• Scraping the liquid into the brown bits to free up.
• Add the chicken back into the frypan with 2 tablespoons only of lemon juice, bring all to a gentle simmer bubble.
• Cover the pan and cook another 15 minutes.
• Uncover the pan now and cook the last ten minutes, turning all the pieces to keep moist, and condensing down.
• The sauce should be thickened and clinging to the chicken pieces.
• Now ready to serve have a hot platter ready.
• Sprinkle the remaining 2 to 3 tablespoons fresh lemon juice over the chicken taste for salt and pepper.
• Pile the chicken onto the plater and moisten all the pieces with pan juices.
• Sprinkle with extra minced parsley.