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.
Total Time
7hr 30min
5.0
1 Rating
Author: Vodka & Biscuits
Servings:
6
Ingredients
•
8
pieces
Chicken
or 1 Whole Chicken
•
5
Lemons
, zested, juiced
•
1
cup
All-Purpose Flour
•
1
tsp
Paprika
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Canola Oil
•
1
Tbsp
Brown Sugar
•
1/4
cup
Chicken Stock
•
1
splash
White Wine
•
1
tsp
Lemon Extract
•
1
Lemon
, thinly sliced
Cooking Instructions
1.
Combine the Chicken (8 pieces) and 1 cup of juice from Lemons (5) in a bowl just large enough to hold them comfortably.
2.
Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.
3.
Preheat the oven to 350 degrees F (180 degrees C).
4.
Rinse and dry the chicken pieces. Sprinkle lightly with Salt (to taste) and Ground Black Pepper (to taste) and set aside.
5.
In a brown bag add the Paprika (1 tsp), All-Purpose Flour (1 cup), 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.
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.
7.
Arrange the browned chicken pieces in a single layer in a large shallow baking dish.
8.
Combine the Brown Sugar (1 Tbsp), 1 Tbsp of Lemon Zest, Salt (to taste), and Ground Black Pepper (to taste). Evenly sprinkle the mix over the chicken pieces.
9.
Mix the Lemon Extract (1 tsp) and Chicken Stock (1/4 cup) 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.
10.
Bake until fully cooked, about 50 minutes.
11.
Serve and enjoy!
Author's Notes
Read the entire recipe first as you will need plenty of lemons for marinade and garnish. Total is about 10. Please use fresh lemon as store-bought lemon juice is not the same quality.
Nutrition Per Serving
CALORIES
593
FAT
35.0 g
PROTEIN
45.7 g
CARBS
24.8 g
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