Title: Lemon and Garlic Chicken with Spring Market Vegetables
Categories: Chicken, Wine
Yield: 5 Servings
1 Whole young chicken
2 ts Sea salt
2 ts Freshly ground black pepper
2 tb Olive oil
1 lg Vidalia onion; diced
3 cl Garlic; minced
2 lg Lemons; juice and zest
1/2 c Dry white wine
1 1/2 c Hot chicken stock
1/2 lb Baby carrots; with green tops
-attached
1/2 lb Pencil asparagus
5 tb Butter
Salt and pepper
Fresh thyme leaves
Cut the chicken into 1/8ths, separating the wings, legs, thighs,
and breasts, and season the chicken parts with salt and pepper.
Heat the olive oil in a saute 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 1/4 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 1/4 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 saute 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.
