Just living the Simple Nebraska Life and sharing my love for all things vintage & charming. Come and see what projects I've been working on.
Thursday, December 29, 2016
Lemon Chicken with Mushrooms
This is a great chicken recipe ! Loved the mushroom sauce! Mixing the stock with the flour in a jar before adding it to the pan makes a smooth sauce.
1/4 cup lemon juice
3 tablespoons salt
2 tablespoons rosemary
1 tablespoon dried oregano
8 chicken thighs
water, or as needed to cover
2 lemons, thinly sliced
1/4 cup light butter
2 tablespoons olive oil
3 cups sliced mushrooms
Sliced garlic cloves to taste
1 tablespoon lemon juice
1 pinch garlic powder
1 pinch onion powder
1/2 teaspoon grated lemon zest
3 tablespoons all-purpose flour
2 cups chicken stock
Stir 1/4 cup lemon juice, salt, rosemary and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.
Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish coated with coconut oil.
Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and lemon zest in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes. Add the garlic at the end.
Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken. Loved this served with a salad and over basmati rice.