Picnic Lemon Chicken Adapted From Silver Palates Recipe Recipe 42

PICNIC LEMON CHICKEN (ADAPTED FROM SILVER PALATE'S RECIPE) RECIPE - (4.2/5)

Steps:

• Preparation: In a bowl or re-sealable plastic bag, combine chicken pieces and lemon juice. Cover and marinate in the refrigerator overnight, turning occasionally. Preheat oven to 350 degrees F. Drain chicken thoroughly and pat dry. Fill a plastic bag with flour, salt, paprika, and pepper; shake well to mix. Put two (2) pieces of chicken into the bag at a time and shake, coating completely. Heat vegetable or corn oil in large frying pan or cast-iron frying pan until hot and fry chicken pieces, a few at a time, until well browned and crisp. NOTE: This will take about 10 minutes per batch. Arrange browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with brown sugar. Pour chicken stock around chicken pieces. Set a thin lemon slice on top of each piece of chicken. Bake chicken, uncovered, approximately 40 to 50 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove from oven and transfer to a serving platter. May be served warm or cold. Makes 6 to 8 servings

SILVER PALATE LEMON CHICKEN

Steps:

• Combine the Chicken (8 piece) and Lemon (1 cup) in a bowl just large enough to hold them comfortably.
• Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.
• Preheat the oven to 350 degrees F (180 degrees C).
• Rinse and dry the chicken pieces. Sprinkle lightly with Salt (to taste) and Ground Black Pepper (to taste) and set aside.
• In a brown bag add the Ground Black Pepper (to taste), Paprika (1 teaspoon), Salt (to taste), and All-Purpose Flour (1 cup). Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.
• Add enough Canola Oil (as needed) to coat the bottom of a large skillet by 1". Heat over medium-high heat. Pan-fry the chicken, 2-3 pieces at a time, until well browned and crisped.
• Arrange the browned chicken pieces in a single layer in a large shallow baking dish.
• Combine the Lemon (1 tablespoon), Ground Black Pepper (to taste), Salt (to taste), and Brown Sugar (1 tablespoon). Evenly sprinkle the mix over the chicken pieces.
• Mix the Lemon Extract (1 teaspoon) and Chicken Stock (1/4 cup) and pour around the chicken pieces. If using White Wine (1 splash), add a splash or two. Set a thinly sliced Lemon (1) on top of each piece of chicken.
• Bake until fully cooked, about 50 minutes.
• Serve and enjoy!

CHICKEN MONTEREY (SILVER PALATE)

Steps:

• Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
• Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
• Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
• Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
• Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
• Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

LEMONY PICNIC CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Combine the flour, salt, and paprika.
• Coat chicken pieces with seasoned flour mixture.
• Melt butter in a baking pan.
• Add chicken and coat with butter on all sides.
• Arrange chicken in a single layer.
• Bake for 30 minutes.
• In the meantime, prepare the lemon baste by mixing all ingredients.
• Pour half the baste over the chicken.
• Turn over the chicken pieces and pour the rest of the baste over it.
• Continue baking 30 more minutes , or until chicken is brown and tender.

PICNIC CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and seasonings. Place egg in another shallow bowl, dip chicken in egg, then in the crumb mixture. , In a large skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until chicken juices run clear.

LEMONY CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
• Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

THE SILVER PALATE'S CHICKEN MARBELLA

Steps:

• In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
• Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
• Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
• Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.