Cooking Instructions
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Step 1
Combine the
Chicken (8 pieces)
and 1 cup of juice from
Lemons (5)
in a bowl just large enough to hold them comfortably.
Step 2
Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.
Step 3
Preheat the oven to 350 degrees F (180 degrees C).
Step 4
Rinse and dry the chicken pieces. Sprinkle lightly with
Salt (to taste)
and
Ground Black Pepper (to taste)
and set aside.
Step 5
In a brown bag add the
Paprika (2 g)
,
All-Purpose Flour (125 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.
Step 6
Add enough
Canola Oil (as needed)
to coat the bottom of a large skillet by 1". Heat over medium-high heat. Pan-fry the chicken, 2-3 pieces at a time, until well browned and crisped.
Step 7
Arrange the browned chicken pieces in a single layer in a large shallow baking dish.
Step 8
Combine the
Brown Sugar (15 g)
, 1 Tbsp of Lemon Zest,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Evenly sprinkle the mix over the chicken pieces.
Step 9
Mix the
Lemon Extract (5 mL)
and
Chicken Stock (60 mL)
and pour around the chicken pieces. If using
White Wine (1 splash)
, add a splash or two. Set a thinly sliced
Lemon (1)
on top of each piece of chicken.
Step 10
Bake until fully cooked, about 50 minutes.
