Lemon & Garlic Chicken with Spring Market Vegetables

Name: Lemon and Garlic Chicken with Spring Market Vegetables
Yield: 8
Cuisine: Fusion
Ingredients: chicken; sea salt; black pepper; olive oil; sweet vidalia onions; garlic; lemons; white wine; chicken broth; baby carrots; asparagus; butter; salt and black pepper; thyme

Lemon and Garlic Chicken with Spring Market Vegetables recipe

Yield

8 servings

Prep

15 min

Cook

35 min

Ready

50 min

Ingredients

Amount	Measure	Ingredient	Features
1	whole	chicken young	*
2	teaspoons	sea salt
2	teaspoons	black pepper freshly ground
2	tablespoons	olive oil
1	large	sweet vidalia onions diced
3	cloves	garlic finely chopped
2	large	lemons juice and zest reserved
½	cup	white wine dry	*
½	cups	chicken broth hot
½	pound	baby carrots with green tops attached
½	pound	asparagus
5	tablespoons	butter
		salt and black pepper to taste	*
		thyme fresh	*

Ingredients

Amount	Measure	Ingredient	Features
1	whole	chicken young	*
1E+1	ml	sea salt
1E+1	ml	black pepper freshly ground
3E+1	ml	olive oil
1	large	sweet vidalia onions diced
3	cloves	garlic finely chopped
2	large	lemons juice and zest reserved
118	ml	white wine dry	*
118	ml	chicken broth hot
226.8	g	baby carrots with green tops attached
226.8	g	asparagus
75	ml	butter
1	x	salt and black pepper to taste	*
1	x	thyme fresh	*

Directions

Cut the chicken into 1/8-ths, separating the wings, legs, thighs, and breasts, and season the chicken parts with salt and pepper.

Heat the olive oil in a sauté pan over medium heat. Add the chicken, skin side down, and brown well before turning to brown the meat side. When the chicken is well browned, add the onions, and cook until golden brown.

Add the garlic and cook for 1 minute, add lemon juice and white wine, bring quickly to a boil, reduce heat to a low simmer, cover the pan with a tight fitting lid and cook for 5 to 8 minutes.

Add 1 cup of chicken stock and continue to cook, covered, for an additional 15 minutes, or until the chicken is completely cooked. Add additional chicken stock if the pan dries out too quickly.

While the chicken is cooking, peel the carrots and place them in a saucepan with ¼ cup water and a tablespoon butter. Season with salt and pepper and cook the carrots for 2 to 3 minutes over medium heat and set aside.

Wash the asparagus and cut off any woody stem attached. Put the asparagus into a pot with ¼ cup water and a tablespoon butter and salt and pepper. Cook over low heat for 2 minutes and set aside.

When the chicken is fully cooked, remove from the sauté pan and place on a platter. Carefully ladle off any grease that has accumulated on the surface of the stock and swirl in the remaining 3 tablespoons butter to give a smooth silky finish.