Poulet Marengo (Chicken Marengo)
This dish makes is perfect for picnics, served hot or cold
Lemon Chicken
2015-04-07 19:56:10
Serves 6
A delicious chicken dish served hot or cold
Nutrition Facts
Serving Size
243g
Servings
6
Amount Per Serving
Calories 474
Calories from Fat 205
% Daily Value *
Total Fat 23g
36%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 43mg
14%
Sodium 873mg
36%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
11%
Sugars 12g
Protein 19g
Vitamin A
8%
Vitamin C
63%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 chickens (2 21/2 Lbs. each) cut into quarters
- 2 cups fresh lemon juice
- 2 cups flour
- 2 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
- 2 tablespoons grated lemon zest
- 1/4 cup brown sugar
- 1/4 cup chicken broth
- 2 lemons, sliced paper-thin
Instructions
- Combine the chicken pieces and lemon juice in a large bowl. Cover and marinate in the refrigerator overnight, turning occasionally.
- Drain the chicken thoroughly and pat dry. Fill a plastic bag with the flour, salt and paprika, and black pepper,a nd shake well to mix. Put 2 pieces of chicken on bag at a time and shake to coat, shake off excess flour.
- Preheat oven to 350 degrees.
- Heat the oil in a Dutch oven over medium heat until hot. Fry the chicken pieces a few at a time, until well browned and crisp, about 10 minutes.
- Arrange the browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with lemon zest and brown sugar. Pour the chicken stock around the chicken pieces. Set a thin lemon slice on top each piece of chicken.
- Bake the chicken until tender, about 50 minutes.
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