The Best of Czech Cooking/Peter Trnka 1996

Chicken with Lemons
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
3-1/2 to 4 lb chicken, cut into serving portions 1 medium onion, finely sliced 2 lemons, finely sliced
juice of 2 lemons 2 Tbs fresh parsley, chopped 2 bay leaves
1 tsp thyme 1 tsp sugar 2 cups chicken stock
2 Tbs flour 3 Tbs vegetable oil



1 Repeat until all the chicken is fried, then return all the chicken to the pan.
2 Pour in the lemon juice and cook for a few minutes. Turn the heat down to medium. Pour in the chicken broth or water. Add the sliced lemons, peel and all, bay leaves, thyme, sugar, and salt and freshly ground black pepper to taste. Bring to a rolling boil and simmer, partially covered, till the chicken is tender, about 40 minutes.
3 Before serving, check for seasonings and tartness: you may want to add a little more sugar if the sauce is on the bitter side. To thicken the sauce, mix the flour with some water, then pour in some of the hot liquid from the chicken, mix together, and then pour this into the dish, stirring constantly; lightly boil for two minutes to let the flour cook. Sprinkle with parsley and serve with dumplings or rice, and green beans or asparagus.

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