Braised Lemon and Rosemary Chicken Recipe

4

Ingredients

1 whole chicken
4 cloves garlic
3 whole lemons
1/2 cup lemon juice
3 sprigs of rosemary
2 cups of white wine pinot grigio
4 cups veal stock
salt and pepper
Braised cabbage
1 head of cabbage (savoy, green or red) cored and cut into large pieces
1/4 cup grape seed oil
1/2 cup whole butter
1/2 cup small diced onions
1 cup Pancetta cuti n medium dice
1/2 cup white wine
1/2 cup white vinegar
2 cups vegetable broth
salt and pepper
1 onion cut into medium dice
2 carrots cut into medium dice
2 ribs celery cut into medium dice
1/4 cup grape seed oil
flour for dusting

Preparation

Step 1

Butcher chicken in 8 pieces ( leg , thigh, wings and breast)

Can also braise chicken whole (will need to add 3 to 45 minutes of time)--start with skin side down either way

Heat in a large saute pan on igh with grape seed oil.

Lightly dust chicken parts in flour and saute in oil until golden brown on both sides, season with salt and pepper.

Braised cabbage:

In a large pot of boiling salted water, blanch cabbage—-about 30 sec then in ice bath.

Strain, dry thoroughly and reserve

In a large saute pan, heat grape seed oil and butter

Add onions and saute until soft

add pancetta and saute until brown

Add the reserved cabbage

Deglaze with White wine and vinegar

season with salt and pepper

stir in vegetable broth

Transfer all ingredients into a casserole dish and cover with lid or aluminum foil

braise for about 15 minutes until liquid is is absorbed and cabbage is tender

Place chicken parts in a 7 qt dutch oven

Cover with carrots, onion, celery, and garlic.

Cut the 3 lemons into halves and lay around chicken

Add rosemary sprigs and /or thyme on top of chicken.

Add wine, lemon juice, and veal stock ( or 1/2 veal and 1/2 chicken stock to economize) and season again with salt and pepper

Cover tightly and place in 350 degree oven for about 1 1/2 hours.

Remove cover for the last 20 minutes to allow chicken skin to crisp to desired level

Remove chicken from pot, discard whole lemons and rosemary and thyme

Serve with remaining garlic, vegetables and juice.