BRAISED LEMON SCENTED HERB CHICKEN
Serves 4 to 6.
Cook this up to three days ahead, to reheat when you please. Almost nothing can dry out a chicken thigh, so overcooking a bit will not be a disaster.
• Good-tasting extra-virgin olive oil
• 31/2 lb. (about 8) bone-in chicken thighs
• Salt and freshly ground black pepper
• 1/2 medium onion, minced
• 10 fresh or dried whole sage leaves (never powdered sage)
• Leaves from 4-in. branch fresh rosemary
• Zest of 1 large lemon
• 1 large garlic clove, minced
• 1/8 tsp. ground cloves
• 3/4 c. canned tomatoes (drained of their liquid, but save the liquid)
• 2/3 c. liquid from the tomatoes or water
• 5 to 6 tbsp. fresh lemon juice
Directions
Film the bottom of a 12-inch straight-sided sauté pan with oil and set over medium-high heat. When hot, slip in the thighs, skin side down, arranging them so they do not touch. Sprinkle with the salt and pepper (about 1/4 teaspoon of each). Brown on all sides over medium heat. Remove the chicken to a platter. Pour off all but about 3 tablespoons of the oil.
Heat the pan back over medium, add the onion and cook 3 minutes. Stir in sage, rosemary and lemon zest, and sauté another 3 minutes. Take care not to burn the brown glaze on the bottom of the pan.
Blend in the garlic, cloves, tomatoes and liquid, scraping up the glaze. Add the chicken and 2 tablespoons of the lemon juice. Bring to a gentle bubble. Cover the pan. Cook 15 minutes. Uncover and cook about 10 minutes, turning the chicken pieces to moisten them. The sauce should thicken and cling to the chicken. If not, pull the chicken from the pan and boil down the sauce (stirring often) until rich tasting.
To serve, have the chicken hot, sprinkle it with the remaining 3 to 4 tablespoons lemon juice and taste for salt and pepper. Pile the chicken on the platter, moistening it with the pan juices.
Nutrition information per serving:
Calories380Fat24 gSodium218 mg
Carbohydrates4 gSaturated fat .....................6 g Calcium41 mg
Protein36 gCholesterol122 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable, 5 medium-fat meat.
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