Easter is usually all about roast lamb, but in case you are looking for an alternative – or you have an extra large crowd to feed – you might have time to try this recipe for Pollo al Limone – or Lemon Chicken Thighs. It is one of my favourite recipes from a book I received recently called The Amalfi Coast – A Collection of Italian Recipes, by Katie and Giancarlo Caldesi. You can be in with the chance of winning a copy yourself here. I’ve actually been able to get Amalfi lemons from Natoora UK (also available via Ocodo) but if you can’t, just use any unwaxed, fresh lemons.
Photo credit: Helen Catchcart
Pollo al Limone (Lemon Chicken)
From The Amalfi Coast – by Katie and Giancarlo Caldesi
**(Recipe printed with permission)**
Chicken thighs are underused, in my opinion. They are economical, succulent, full of flavour (more so than the overused breast) and cook quickly. This simple recipe is great as a quick supper dish.
- 8 boneless chicken thighs, skin on
- salt and freshly ground black pepper
- ‘00’ or plain flour, to coat the chicken
- 1 tablespoon olive oil
- 2 garlic cloves, lightly crushed
- 3 small sprigs of rosemary
- 100 ml (31⁄2 fl oz/1⁄2 cup) white wine
- 50 ml (2 fl oz/1⁄4 cup) water
- juice of 1 lemon (reserve the juiced halves)
- 25 g (1 oz/2 tablespoons) butter
- new or fried potatoes to serve
- slices of lemon to garnish
Season the pieces of chicken with salt and black pepper. Coat the pieces in flour and tap off the excess. A quick way of doing this is to put the flour in a plastic food bag with the chicken pieces and shake the bag, making sure the meat is evenly coated. Heat the oil in a non-stick frying pan and fry the chicken skin-side down first until golden brown. Turn the chicken over and brown the other side, adding the garlic and rosemary. Pour away the excess oil and return to the heat. Pour in the wine and allow it to reduce for a few minutes, then add water, lemon juice and butter. Add the lemon halves to the pan and keep on the heat until the chicken is cooked through. Discard the lemon halves and serve with new or fried potatoes.
More Easter Ideas
I’ll be back tomorrow with some Easter dessert and baking ideas.