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
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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.