Chicken Sauteed with meyer lemon and rosemary

NYT 2.20.2012

Chicken Sauteed with meyer lemon and rosemary
Chicken Sauteed with meyer lemon and rosemary

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips

  • 3

    tablespoons extra virgin olive oil

  • 2

    teaspoons minced rosemary

  • Kosher salt

  • 1/2

    teaspoon black pepper

  • 1 1/2

    Meyer lemons

  • 2

    tablespoons sugar

  • 2

    leeks, thinly sliced

  • 2

    garlic cloves, finely chopped.

Directions

1. Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper. 2. Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices. 3. Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry. 4. Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste. Yield: 4 to 6 servings.

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