Baked Lemon Sesame Chicken with White Wine
Submitted by hoosierdaddy
Oven-baked chicken pieces coated in seasoned flour, sprinkled with sesame seeds and lemon juice, then finished with white wine. Simple one-pan dinner with elegant results.
YIELD
2 servingsPREP
10 minCOOK
60 minREADY
70 minThis baked chicken recipe keeps things simple with a flour coating and a smart two-step baking process that builds incredible flavor.
Chicken pieces roll through melted margarine and oil in the baking pan, get coated in pepper-seasoned flour, then start baking with lemon juice and sesame seeds.
Halfway through, you flip the pieces, add more sesame seeds and minced scallions, then pour white wine into the pan for the final stretch of cooking.
Basting occasionally with those pan juices creates golden, tender chicken with a light sesame crust and bright lemon-wine flavor.
Kitchen Tips
- Use a whole chicken cut into 8 pieces for best value and varied textures (legs, thighs, breasts)
- The wine adds flavor but you can substitute additional chicken broth if needed
- Let the wine pool in the bottom of the pan, don’t pour it over the chicken directly or it will wash off the coating
Ingredients
Directions
Melt margarine with oil in baking pan.
Allow to cool slightly but not harden.
In a paper bag, shake chicken in seasoned flour until coated.
Then roll pieces in oil in baking pan and arrange do that pieces do not touch.
Sprinkle with lemon juice and sesame seeds.
Bake at 375℉ (190℃) for 30 minutes, or until lightly browned.
Turn chicken; sprinkle with sesame seeds and minced onion.
Pour wine into bottom of pan and cook for 30 to 45 minutes, basting occasionally, until done.
Comments
