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Chicken Sauteed with meyer lemon and rosemary

By

NYT 2.20.2012

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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.

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

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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