Salty, Sweet, Tangy: Chicken Braised in Soy Sauce and Lemon, Roasted Vegetables
27 Oct
Here’s a new favorite chicken recipe. It’s really easy, and it uses barely any ingredients–probably lemons are the hardest thing in the ingredients list to procure, and those aren’t very hard to procure at all. Bittman likens it to a “simplified teriyaki,” but I think it’s just the opposite: what you get here is something much more nuanced and complex than the gloopy sweet stuff that comes when you order teriyaki (of course, I haven’t made the teriyaki recipe in How to Cook Everything, so who knows). Apologies to Julia, Alice and Talia who all came over to eat this one night last winter and never saw it posted on the here. It’s just that… well… it was way, way, better this time.
Take chicken–either a whole one cut up into 8 parts, or any combination of parts thereof. Heat oil in skillet (you need to have a lid later on, so make sure that’s not a problem). Season the chicken, then brown it in the oil, turning so they get nice even color. Remove from the pan.
Pour off most of the oil in the pan. Add garlic, let it soften, then add some lemon zest, cayenne, soy sauce, sugar, and water. Return the chicken to this mixture, letting it get nice and coated in the brothy sauce (or was it a saucy broth?). Turn the heat down so it bubbles gently, cover, and let cook for 20 minutes or so, until the chicken is done. Remove the chicken to a platter of some sort, stir lemon juice into broth, and serve with the chicken.
I also roasted some potatoes and onions to sop up some of the broth. This is a huge and easy weeknight meal, with leftovers that reheat damn well at work!
