Sunday, May 19 –
Apparently I have some catching up to do! Mistress Whiskey picked this dinner to host, along with Bestie Extraordinaire, for her birthday. So there were so many people there that I can’t even name them all. All I can say was there was a pretty darn good spread of food, some shenanigans, and an outrageous game called “butt quarters”. I’m sure you can imagine how hilarious that was!
I made the recipe exactly as it is written below, the only change being that I used chicken thighs instead of a whole chicken. And I simmered it for closer to 30 minutes instead of 75.
It turned out a little soupy instead of like wine-gravy that I thought it would be. I think it might have been even better without the flour in it so that the lemon and wine really got a chance to stand out against the dark meat. But other than that it was a pretty good dish.
Thank you to Mistress Whiskey and Bestie Extraordinaire for hosting, it was a great party!
(recipe borrowed from the cooks at: www.easyjewishrecipes.com)
Chicken In Leek Garlic Lemon Sauce
- 1 chicken, cut-up, skin removed
- 1/3 cup olive oil
- ¼ cup flour
- 1 tsp. pepper
- 2 medium onions, diced
- 6 cloves garlic, chopped
- 1 medium leek, cleaned and diced
- 3 medium carrots, shredded
- 1 ½ cups white wine (you can substitute chicken stock, water or your favorite juice: ex: pomegranate juice or syrup)
- ¼ cup lemon juice (freshly squeezed is best)
- 2 tsp. paprika
Pour half of the oil into a large skillet and leave it nearby. Place flour in a plastic bag together with pepper and mix it up. Place each piece of chicken in bag and shake to coat. Heat oil over medium high and brown each piece of chicken on both sides. Set aside.
With brown bits left in skillet, add a bit more oil then the onions, garlic, leek and carrots. Lower heat to medium and saute vegetables until they are soft. Add the wine, lemon juice and paprika, scraping up any brown bits left on skillet. Stir the sauce and let it cook for 10 minutes – it will reduce and thicken.
Add browned pieces of chicken back into sauce and cover. Simmer on low heat until chicken is fork-tender – about 75 minutes.