Alternative Easter Lunch: Pollo al Limone from ‘The Amalfi Coast’

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.

Lemon Chicken Thighs

 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.

Serves 4

  • 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

Method

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.

Amalfi_Coast

More Easter Ideas

I’ve just written two posts for Jamie Oliver.com too – so pop over to get some tips on The Perfect Easter Roast or go for another alternative this weekend, an Easter Lasagne.

Other Recipes

Still stuck for ideas? Try my ‘Almost Spring’ Lamb Hotpot or my Pull Apart Spring Shoulder of Lamb.

Lamb Hotpot

I’ll be back tomorrow with some Easter dessert and baking ideas.

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Comments

  1. says

    I think i’m going to do chicken this Sunday and i’m sorely tempted by your thighs (you know I love my thighs) they look STUNNING!!!!!!!!!!… great post x

  2. Liz Thomas says

    This sounds delicious and I have some lovely chicken thighs in the freezer.

    One question though, the photo shows lemon slices but they are not mentioned in the recipe. Are these just garnish or are they cooked in the juices with the chicken. They look slightly softened to me.

    Cheers!
    Liz

    • Ren says

      Thanks Liz – at the very bottom it says ‘slices of lemon to garnish’ so it’s really the juice that’s adding the lemony element with the slices going in at the end. You could add them to the pan – I agree, they do look a bot softened… Have a great weekend!!

  3. says

    I love the Caldesi’s recipes so thanks for the heads up on their new book. We’re at my in-laws for Easter, where it will be traditional lamb, but I look forward to trying this another time. Love, love anything lemony and savoury. We can get Amalfi lemons here in Edinburgh from the UK’s best Italian deli, Valvona & Crolla. A fabulous place.