Recipe: Braised Lemon Chicken

This chicken is delicious, and a good introduction into what you can do with a whole chicken, which is cheaper than buying those bags of chicken breasts.

Braised Lemon Chicken

Yield: 6 servings

1 broiler-fryer chicken cut into 8 serving pieces

3 tablespoons plus 1 teaspoon cornstarch

1 tablespoon olive oil

1 green bell pepper, cut into matchsticks

4 scallions, cut into 1-inch lengths

5 cloves garlic, minced

1 tablespoon slivered fresh ginger

1 1/3 cups chicken broth, homemade or canned

1 1/2 teaspoons grated lemon zest

1/3 cup fresh lemon juice

2 tablespoons sugar

1/2 teaspoon salt

1 tablespoon water

Skin the chicken pieces. Dredge the chicken in 3 tablespoons of the cornstarch, shaking off the excess.

In a large nonstick skillet, het the oil over medium heat. Add the chicken and cook until golden brown, about 4 minutes per side.

With tongs, transfer chicken to a plate.

Add the bell pepper, scallions, garlic and ginger to the pan and cook until the pepper is crips-tender, about 3 minutes.

Add the borth, lemon zest, lemon juice, sugar and salt and bring to a boil.

Return just the drumsticks and thighs to the pan; reduce to a simmer, cover and cook for 15 minutes.

Add the chicken breasts, cover and cook for 10 minutes, or until all of the chicken is cooked through.

Transfer the chicken to a platter and cover loosely to keep warm.

In a small bowl, stir together the remaining 1 teaspoon cornstarch and the water.

Return the mixture in the skillet to a boil, stir in the cornstarch mixture, and cook, stirring constantly, for 1 minutes or until slightly thickened.

Spoon the sauce over the chicken and serve.

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