Pollo Al Limone Chicken With Lemon Recipes

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OLIVE GARDEN POLLO LIMONE (LEMON CHICKEN)



Olive Garden Pollo Limone (Lemon Chicken) image

This recipe originally came from the Olive Garden website but I have changed a few of the steps after trial and error in my home chicken. We have a thing for lemony chicken in my house and this is one of the favorites.

Provided by Christina Chavez

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
3 tablespoons all-purpose flour
1 1/2 tablespoons extra virgin olive oil
1/4 cup finely chopped green onion
2 minced garlic cloves
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley (plus more to garnish)
1 tablespoon grated lemon zest
salt
pepper

Steps:

  • Pound chicken to 1/4 inch thickness.
  • Season chicken with salt and pepper.
  • Heat 1 teaspoon of the oil over high heat.
  • Lightly coat chicken with flour shaking off excess.
  • Cook in skillet until brown and nearly cooked through.
  • Remove chicken and reserve on the side.
  • Add 1/2 tsp oil to the skillet reducing heat to low.
  • Saute green onions and garlic until tender.
  • Deglaze the pan with broth and wine (scraping browned bits from pan).
  • Add lemon juice and parsley.
  • Bring mixture to a boil over high heat (3 min).
  • Add lemon peel and salt and pepper to taste.
  • Return chicken to skillet and coat with sauce.
  • Cover skillet for 5 minutes over medium-low heat turning chicken once.
  • Plate the chicken and top with sauce and parsley for garnish.

LEMON CHICKEN THIGHS



Lemon Chicken Thighs image

Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that's what you're going to want to drag each bite of chicken through. And to think it's only Tuesday.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Chicken     Lemon     Garlic     Honey     Roast     Bake

Yield 2-4 servings

Number Of Ingredients 8

4 skin-on, bone-in chicken thighs
Kosher salt, freshly ground pepper
1/4 cup white wine vinegar
4 garlic cloves, crushed
2 lemons, halved
1 1/2 tsp. honey
1/2 tsp. Aleppo-style pepper
3 Tbsp. extra-virgin olive oil

Steps:

  • Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.
  • Preheat oven to 400°F. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.
  • Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8-10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10-12 minutes. Transfer chicken and garlic to a plate.
  • Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.
  • Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.
  • Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.

POLLO AL LIMONE (LEMON CHICKEN)



Pollo Al Limone (Lemon Chicken) image

A wonderful recipe and one of my favorites. Any fresh herbs that are available will be delicious...even plain parsley. Try some fresh minced basil for an entirely different taste. You can prepare the chicken in the marinade in the morning and put it in the refrigerator until time to start making dinner. Prep time does not include time to marinate.

Provided by Alan in SW Florida

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 fresh lemons (preferably organic, but not necessary)
1 cup dry white wine
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
5 tablespoons minced fresh herbs (sage, thyme, rosemary, parsley, or basil, or whatever is available)
2 garlic cloves, minced
1 (3 -4 lb) whole chickens, cut into serving pieces (or use 3 to 4 pounds of your favorite chicken parts)
salt & freshly ground black pepper, to taste

Steps:

  • Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner).
  • When ready to cook, preheat oven to 350 degrees F.
  • Heat the remaining 2 tablespoons of olive oil in a large frying pan.
  • Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired.
  • Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)



Rao's Famous Lemon Chicken (Pollo al Limone) image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Two 2 1/2- to 3-pound broiling chickens, halved
1/4 cup chopped Italian parsley
Lemon Sauce (recipe follows)
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper to taste

Steps:

  • To attain maximum heat, preheat broiler for at least 15 minutes before using.
  • Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
  • Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
  • Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
  • Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
  • Remove from broiler and portion each chicken into each of 6 warm serving plates.
  • Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
  • Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

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