Learn how to make this simple lemon braised chicken for a calm summer night or even a warm meal in the cold winter months. It is a wonderful meal to have any time of the year, and will have your guests asking for seconds!
I am and I am not a “lemon” person if I am being honest. It’s so good especially in the summer, but too much lemon and I can quickly change my mind! Anyone else?
This citrus fruit provides many different ways of being added into recipes, always providing that tart taste to a variety of recipes.
Including Lemon Braised Chicken. Definitely a recipe you do not want to miss out on!
HOW MUCH LEMON DO YOU USE IN LEMON BRAISED CHICKEN?
I would say between 2-3 fruits or 3-4 tbsp of lemon juice. You can add more juice at the end if you would prefer more on your chicken.
DO YOU HAVE TO USE REAL LEMONS FOR THIS RECIPE?
No, you do not have to use real lemons for this recipe. You can use lemon juice from a bottle as well.
WHAT CUTS OF CHICKEN SHOULD BE USED?
You can use any cut of the chicken. For this recipe I unthawed a whole chicken and butchered into separate cuts, using the entire chicken.
WHAT FLOUR SHOULD YOU USE TO COAT THE CHICKEN?
You can use any flour of your choice, but I highly recommend using Einkorn flour for the best nutrition.
WHY YOU WILL LOVE LEMON BRAISED CHICKEN?
- It’s a light dish that is great for any time of the year. You can serve this in the summer over rice with a glass of white wine from Dry Farm Wines.
TIPS WHEN MAKING LEMON BRAISED CHICKEN:
- Make sure when frying the chicken on the stovetop to not have the heat too high. The chicken will not be fully cooked on the stovetop, so no need to stress over making sure it’s done.
- Remember that lemon juice is really concentrated. If you decide to use it then you may not need to use as much as from the fruit.
SUPPLIES YOU WILL NEED:
INGREDIENTS YOU WILL NEED:
Whole Chicken or Chicken Cuts
2 TBSP Tallow or Fat
1 Stick Butter
Tsp Sea Salt
Sprinkle of Pepper
Head of Garlic
2-3 Lemon Fruits or 3-4 TBSP Lemon Juice
3 TBSP Dried Sage Leaves
1/2 Cup Water or Bone Broth. Learn how to make homemade bone broth here.
HOW TO MAKE LEMON BRAISED CHICKEN:
1. Preheat oven to 350 degrees.
2. Butcher chicken into separate cuts. Place off to the side.
3. In a bowl, mix together flour, salt, and pepper. Stir together with a fork.
4. Take cuts of chicken and lather the meat in the flour mixture. Make sure to cover the entire cut in flour. Set to the side.
5. Heat a cast iron on medium heat. While the pan is heating up, you can juice the lemons and mince the garlic.
6. Once heated, about 5 minutes, add in tallow and have it coat the entire pan. Add the chicken to the pan and brown both sides of the chicken. Take your time with this and know that it will not be fully cooked after this process. Put chicken off to the side when finished.
7. Next, do not clean the pan off. Place butter in the pan and let it melt.
8. Once the butter is melted, add in the garlic, lemon juice, and dried sage leaves. Stir together until fragrant, only a couple minutes. Make sure to keep the heat on medium and stir frequently
9. Then add the bone broth and stir again. Place chicken back into the pan and cover the chicken with the lemon sauce.
10. Put the pan in the oven. Cook for 45-50 minutes.
11. Once chicken hits 165 degrees, it is done! Serve over a plate of rice and veggies or potatoes. Enjoy!
Lemon Braised Chicken
Ingredients
- 1 Whole Chicken or Cuts of Chicken
- 2 tbsp Tallow or Animal Fat of Choice
- 1 stick Butter
- 1 Cup Einkorn Flour
- 1 tsp Sea Salt
- 1 pinch Pepper
- 1 head Garlic
- 2-3 whole Lemons or 3-4 tbsp Lemon Juice
- 3 tbsp Dried Sage Leaves
- 1/2 cup Bone Broth or Water
Instructions
- Preheat oven to 350 degrees.
- Butcher chicken into separate cuts. Place off to the side.
- In a bowl, mix together flour, salt, and pepper. Stir together with a fork.
- Take cuts of chicken and lather the meat in the flour mixture. Make sure to cover the entire cut in flour. Set to the side.
- Heat a cast iron on medium heat. While the pan is heating up, you can juice the lemons and mince the garlic.
- Once heated, about 5 minutes, add in tallow and have it coat the entire pan. Add the chicken to the pan and brown both sides of the chicken. Take your time with this and know that it will not be fully cooked after this process. Put chicken off to the side when finished.
- Next, do not clean the pan off. Place butter in the pan and let it melt.
- Once the butter is melted, add in the garlic, lemon juice, and dried sage leaves. Stir together until fragrant, only a couple minutes. Make sure to keep the heat on medium and stir frequently.
- Then add the bone broth and stir again. Place chicken back into the pan and cover the chicken with the lemon sauce.
- Put the pan in the oven. Cook for 45-50 minutes.
- Once chicken hits 165 degrees, it is done! Serve over a plate of rice and veggies or potatoes. Enjoy!
Lemon Braised Chicken
Learn how to make this super simple lemon braised chicken that's perfect for a calm summer night or for a warm meal in the cold winter months!
Ingredients
- Whole Chicken or Chicken Cuts
- 2 TBSP Tallow or Fat
- 1 Stick Butter
- 1 Cup Einkorn Flour
- Tsp Sea Salt
- Sprinkle of Pepper
- Head of Garlic
- 2-3 Lemon Fruits or 3-4 TBSP Lemon Juice
- 3 TBSP Dried Sage Leaves
- 1/2 Cup Water or Bone Broth
Instructions
- Preheat oven to 350 degrees.
- Butcher chicken into separate cuts. Place off to the side.
- In a bowl, mix together flour, salt, and pepper. Stir together with a fork.
- Take cuts of chicken and lather the meat in the flour mixture. Make sure to cover the entire cut in flour. Set to the side.
- Heat a cast iron on medium heat. While the pan is heating up, you can juice the lemons and mince the garlic.
- Once heated, about 5 minutes, add in tallow and have it coat the entire pan. Add the chicken to the pan and brown both sides of the chicken. Take your time with this and know that it will not be fully cooked after this process. Put chicken off to the side when finished.
- Next, do not clean the pan off. Place butter in the pan and let it melt.
- Once the butter is melted, add in the garlic, lemon juice, and dried sage leaves. Stir together until fragrant, only a couple minutes. Make sure to keep the heat on medium and stir frequently.
- Then add the bone broth and stir again. Place chicken back into the pan and cover the chicken with the lemon sauce.
- Put the pan in the oven. Cook for 45-50 minutes.
- Once chicken hits 165 degrees, it is done! Serve over a plate of rice and veggies or potatoes. Enjoy!
PIN FOR LATER:
