Silver Palate Lemon Chicken
This is the final (for now) recipe I am sharing from the Silver Palate Cookbook. It’s an old book that first came out in the 70’s and I personally believe it’s a classic everyone should have. Plan out your menu, go to the grocery store, and call over some friends. This chicken deserves it.
8 piece Chicken
1 cup Lemon
1 cup All-Purpose Flour
1 tsp Paprika
to taste Salt and Pepper
to taste Canola Oil
1 Tbsp Lemon
1 Tbsp Brown Sugar
1/4 cup Chicken Stock
1 splash White Wine
1 tsp Lemon Extract
Combine the Chicken and Lemon in a bowl just large enough to hold them comfortably.
Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.
Preheat the oven to 350 degrees F (175 degrees C).
Rinse and dry the chicken pieces. Sprinkle lightly with Salt and Pepper and set aside.
In a brown bag add the Paprika, All-Purpose Flour, Salt and Pepper. 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.
Add enough Canola Oil 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.
Arrange the browned chicken pieces in a single layer in a large shallow baking dish.
Combine the Brown Sugar, Lemon, Salt and Pepper. Evenly sprinkle the mix over the chicken pieces.
Mix the Lemon Extract and Chicken Stock and pour around the chicken pieces. If using White Wine, add a splash or two. Set a thinly sliced Lemon on top of each piece of chicken.
Bake until fully cooked, about 50 minutes.
Serve and enjoy!