Recipe: Sicilian Chicken with Lemon, Mint and Almonds

 

 
 
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Sicilian Chicken with Lemon, Mint and Almonds, from chef Eric Arrouzé.
 

Sicilian Chicken with Lemon, Mint and Almonds, from chef Eric Arrouzé.

Recipe from chef Eric Arrouzé, an instructor at OnlineCulinarySchool.net and UBC

A refreshing mint and almond combination elevates this chicken recipe.

1 organic chicken, cut into 8 pieces

10 garlic cloves, coarsely chopped

1 cup (250 mL) fresh mint leaves

Juice and zest of 2 lemons

2 tablespoons (30 mL) olive oil

Salt and freshly ground black pepper to taste

cup (125 mL) dry white wine

2/3 cup (160 mL) chicken stock

cup (60 mL) slivered almonds, lightly toasted

Preheat oven to 375 F (180 C).

Combine the chicken, garlic, 2/3 cup (160 mL) of the mint, the lemon zest and juice, a tablespoon (15 mL) of the olive oil, and salt and pepper to taste in a bowl. Cover tightly and refrigerate overnight. Remove chicken from marinade and wipe dry. Reserve the marinade.

Heat the remaining tablespoon of olive oil in a skillet. Add the chicken legs, thighs and wings; sauté on medium heat for about 20 to 25 minutes, turning several times. Add the breast pieces and sauté for 10 to 15 minutes, turning occasionally. Remove the chicken and keep warm.

Discard the fat in the pan, then add the wine and cook over high heat until reduced by half, stirring to incorporate the browned bits on the bottom of the pan. Add the chicken broth and reserved marinade. Cook over high heat until reduced to cup. Taste for seasoning, then pour the sauce over the chicken. Garnish with almonds and the remaining mint.

Serves 4


 
 
 
 
 
 
 
Sicilian Chicken with Lemon, Mint and Almonds, from chef Eric Arrouzé.
 

Sicilian Chicken with Lemon, Mint and Almonds, from chef Eric Arrouzé.

 
 
 
 
 
 
 

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