Here is a nice summery chicken dish in mediterranean style. Lemon is a great match for chicken, and caramelizing them adds another layer of flavour.
Ingredients (serves 2 or 3):
- 1 chicken of 1.2 to 1.5 kg
- 1 untreated lemon
- 4 garlic cloves, chopped into 2 mm dice
- A few sprigs of rosemary
- 2 tablespoons sugar
- 1 dash of Noilly Prat (dry sherry or white wine work just as fine)
- Olive oil
- Preparation: 15 minutes
- Cooking time: 45 to 60 minutes
Preheat the oven to 180 degrees. If you like your chicken a little darker you can go up to 190. Cut the chicken into 8 parts, slice the lemon into 8 slices, discarding the ends and pips. Season the chicken pieces with salt and pepper.
In a skillet heat a generous amount of olive oil and brown the chicken pieces lighty in batches on moderate heat. Place them in an ovenproof dish.
Add the sugar to the skillet and wait until it is lightly caramelized. Add the lemon slices and caramelize them on both sides for a few minutes, then remove them and set aside. Add the garlic and stir shortly, avoiding burning. Quickly deglaze with the wine, stir to dissolve any sugar and let reduce a bit.
Arrange the rosemary sprigs over the chicken and spoon over the garlic/wine mix. Cover each chicken piece with a slice of lemon. Cook in the oven for 45 to 60 minutes, depending on the size of the chicken.
Spoon over some of the juices before serving with a salad and optional bread. Recommended drink: a fruity pinot blanc.