Kotopoulo Lemonato from nikolaos.galerakis@gmail.com

Pat the chicken pieces dry with paper towels. Heat olive oil in a heavy-bottomed pot over medium-high heat until it shimmers, then brown the chicken in batches — don't crowd the pan — for 8–10 minutes total, turning once or twice, until each piece is deep golden on all sides. Transfer to a plate and set aside.

Reduce heat to medium. Add the diced onions to the same pot and cook for about 5 minutes, stirring occasionally, until they are soft and translucent. Add the minced garlic and stir constantly for 1 minute until fragrant but not browned.

Pour in the white wine and scrape the bottom of the pot with a wooden spoon to lift the browned bits. Let the wine bubble and reduce for 2–3 minutes until the sharp alcohol smell fades, then return the chicken and any resting juices to the pot.

Add the broth, thyme, oregano, juice of one lemon, the squeezed lemon halves, water, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover loosely, and braise for 35–40 minutes until the chicken is very tender and pulls easily from the bone.

Remove the lemon halves and thyme sprigs and discard. Taste the sauce and stir in the remaining lemon juice a little at a time until it tastes bright and balanced. If the sauce is too thin, simmer uncovered over medium heat for 5–10 minutes until it lightly coats a spoon.

Ladle the chicken into shallow bowls and spoon plenty of sauce over each portion. Serve immediately with warm bread on the side.

Kotopoulo Lemonato

Nutrition Facts

Comments