Recipes

15
Lemon Chicken
with Rosemary
By the end of the cooking time,
the chicken in this dish falls apart,
making for a light and lemony dish that
will soon be a favorite.
Settings: Brown/Sauté
Roast
Makes 8 servings
1 teaspoon extra virgin olive oil
4 pounds bone-in chicken thighs,*
trimmed of excess visible fat with
skin kept intact
1¼ teaspoons kosher salt, divided
¾ teaspoon freshly ground black
pepper
½ cup unbleached, all-purpose flour
3 large onions, halved and sliced
6 garlic cloves, roughly chopped
3 fresh rosemary sprigs
½ cup fresh lemon juice
¾ cup chicken broth, low sodium
1 tablespoon lemon zest
1 lemon, thinly sliced
chopped rosemary for garnish
1. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker set to Brown/Sauté
at 400°F.
2. Season the chicken thighs on both sides
with 1 teaspoon of salt and all of the
pepper. Dredge the chicken thighs in flour
to coat lightly.
3. Once unit is heated, put about half of
the chicken, skin side down, into the hot
cooking pot (usually about 6 thighs fit in the
skillet at a time. You do not want to crowd
the pan, because the chicken will not brown
properly). Brown on both sides, about 6
to 8 minutes per side. Chicken will release
from the pot once it has browned. Reserve.
Repeat with remaining chicken thighs.
5. Reduce heat to 375°F. Sauté onions and
garlic for 6 to 8 minutes until softened.
Stir in the rosemary sprigs and remaining
¼ teaspoon of salt. Add the lemon juice,
scraping up any brown bits that may remain
on the cooking surface with a wooden
spoon. Let juice come to a boil and reduce
by half, about 5 minutes. Add the chicken
broth and lemon zest and let come to a boil.
6. Nestle the browned chicken thighs in the
onion mixture. Place lemon slices on top
of the chicken.
7. Switch unit to Roast at 250°F. Cover and
cook until thighs are cooked through
(165° to 170°F), about 1 hour.
8. Garnish with the chopped rosemary. Serve
immediately in shallow bowls with rice or
mashed potatoes.
*Chicken thighs are the preferred choice, but
if you prefer light meat over dark, bone-
in chicken breasts will work as well. Just
be sure to increase the liquid to 1 cup
and reduce the cooking time by a bit. Start
checking the meat after 30 minutes
(the internal temperature should be 165°F).
Nutritional information per serving:
Calories 342 (26% from fat) • carb. 16g • pro. 47g
• fat 10g • sat. fat 2g • chol. 188mg • sod. 568mg
• calc. 72mg • fiber 2g