Baked Lemon Chicken With Raisins And Cognac Recipes

BAKED LEMON CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
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EASY HEALTHY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
• Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
• In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
• Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
• Garnish with fresh rosemary and lemon slices if desired and serve.

CHICKEN WITH RAISINS

Steps:

• Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
• Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
• Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
• Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

BAKED LEMON CHICKEN BREASTS

Steps:

• Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
• Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CHICKEN WITH RAISINS AND LEMON

Steps:

• Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.

BAKED LEMON CHICKEN WITH RAISINS AND COGNAC

Steps:

• In a small bowl, combine raisins, Cognac and ½ cup water; soak for 45 minutes.
• In a large frying pan, heat butter and vegetable oil over medium heat. Sauté chicken in batches until brown, 5 minutes per side. Transfer to a roasting pan.
• Preheat oven to 350. Add onions to drippings in frying pan and cook until tender, about 5 minutes.
• Add raisins Cognac mixture, lemon rind and lemon juice. Mix and pour over chicken.
• Bake for 50 minutes until chicken is tender.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Steps:

• Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
• Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
• To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

BAKED LEMON CHICKEN

Steps:

• In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. , In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.