Oven Braised Lemon Chicken + Mushrooms

chickbraise01.JPG
chickbraise02.JPG
chickbraise03.JPG

Served this with wheat berries and sautéed kale.  The citrus really brightens the dish.  Chicken legs or thighs maybe substituted.  They are better for braising but I prefer chicken breast as it is leaner.  Dark meat will need a little longer to cook, about 45 minutes in the oven.  

Serves 4.

Oven Braised Lemon Chicken + Mushrooms

splash high heat oil (grapeseed, canola..)

2 Whole bone in, skin on chicken breasts, halved

1 small yellow onion, sliced

6 cloves garlic, minced

1/2 teaspoon chile flakes

10 oz cremini mushrooms, sliced

1 large carrot, peeled and coarsely chopped

2 cups chicken or vegetable stock

1/2 a lemon, peel and pith removed, sliced

2 bay leaves

4 sprigs fresh thyme

s+ p

Heat oven to 350.  In  a dutch oven or heavy pot on the stove, heat a splash of oil over medium high heat.  Brown chicken very well.  About 4 minutes on each side.  Transfer chicken to plate.  Pour out any chicken grease.  

Lower heat to medium and brown onion, about 5 minutes.  Add garlic, chile flakes, mushrooms and carrots.  Sautee 3 minutes.  Add stock, scraping bottom of pan.  Boil.  Season with salt and pepper.  Add chicken, skin side up.  Add lemon, bay leaves and thyme.  

Cover and braise in oven 30 minutes.   Remove from oven, skim off any fat and serve.