Monday, January 12, 2009

Lemon Chicken---A Flash In The Pan

This one is so delicious, it is hard to believe how quickly it comes together. What you need is a little planning,so you have the necessary creme fraiche on hand. You can make your own by mixing 1 cup heavy cream with 2 tablespoons buttermilk, putting the mix in a clean jar, closing the lid and letting the concoction hang out on your countertop for 24 to 48 hours. The rest is simple to assemble and your family will proclaim you a culinary genius.

Lemon Chicken
Serves 4
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
4 whole chicken legs (thighs attached) I have also used chicken breasts, both bone in and boneless successfully
Coarse sea salt
Freshly ground black pepper
Grated zest and juice of 1 lemon
1/2 cup creme fraiche
1. Preheat the oven to 375 degrees. Heat a large ovenproof skillet over medium-high heat. After 3 minutes, add the butter
and oil. Season the chicken generously with salt and very generously with pepper. Place the chicken, skin side down, in the
skillet and brown well on both sides, turning once.
2. Transfer the skillet to the oven. Bake for 15 minutes, or until the juices run clear when the chicken is pierced with a knife.
3. Return the skillet to the stovetop. Transfer the chicken to a platter and keep warm. Remove all but 1 tablespoon of fat
from the skillet. Place over medium heat, add the lemon juice, and stir to scrape up any pan drippings. Simmer for 1 minute,
then add the creme fraiche and stir until melted and bubbling. If the sauce is too thick, add a few tablespoons of water. Pour
the sauce over the chicken and sprinkle with lemon zest and additional pepper. Serve hot.

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