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Saturday, June 12, 2010

Chicken with a Lemon Herb Sauce

I made this last night and it turned out excellent. Hope you all enjoy it. My darling hubby helped me with this one. He grilled the chicken while I made the broth. It is good to tag-team with this one unless you happen to be one of the lucky ones to have a grill built into your stove ;).

6 bone-in breast of chicken
8 oz pkg of crimini mushrooms, sliced
8 oz pkg of shitaki mushrooms, sliced
2 small leeks, sliced
15 large cloves of garlic, leave whole
3 tbsp olive oil
1/2 stick of butter, unsalted
2 cups white wine
2 cups chicken stock, unsalted
1/2 cup fresh lemon juice, plus the rind from one lemon
1 lemon, sliced into thin slices
4 sprigs of rosemary, stems removed, chopped
4 sprigs of fresh oregano, stems removed, chopped
4 sprigs of fresh margoram, stems removed, chopped
1 tbsp crushed red pepper
salt and pepper

Preheat the oven to 350 degrees. Flash grill the chicken breasts so the skin gets crispy and the chicken is about 50% cooked. Even though the skin will not be crisp once you finish making the dish, it is the smokey flavor you get from the grill that you are after. While the chicken is grilling, In a large oven safe pot (must be deep), add the olive oil and bring up to medium heat. Saute the leeks until they become translucent. Add both kinds of mushrooms and saute until they are cooked through. Add the garlic and the butter. Deglaze the bottom of the pan with the wine. Add the remaining ingredients, the herbs, chicken stock, lemon juice and sliced lemons, and the salt and pepper. By this time the chicken should have been pulled from the grill. Add the chicken to the mixture. make sure it is covered with the broth. If it isn't, add equal parts of the stock and wine just until there is enough. Cover and put into the oven. Let it cook for 45 minutes. We ended up taking the cover off at around 10 minutes and increasing the temperature of the oven to 425.

It was excellent. The garlic just melted in your mouth!!!