Grandma rose's lemon italian chicken (recipe)
| Grandma rose's lemon italian chicken (recipe) | |
|---|---|
| Name | Grandma rose's lemon italian chicken |
| Ingredients | Roasting chickens • Olive oil • Carrot • Onion • Italian parsley • Fresh sage leaves • Dried sage • Lemon zest • Garlic clove • Ground cloves • Fresh tomatoes • Canned tomato • Chicken broth • Fresh lemon juice |
| Cooktime (in hours) | 0.75 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 502.6 |
| Fat | 38 |
| Protein | 34.6 |
| Carbohydrate | 4.1 |
| Fiber | 0.8 |
| Net carbohydrates | 3.3 |
| Sugar | 1.9 |
| Saturated fat | 9.8 |
| Cholesterol (mg) | 142.6 |
| Sodium | 225 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Grandma rose's lemon italian chicken (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Rinse and dry the chicken pieces well. Heat the oil in a large frypan over medium high heat, slip in the pieces of chiken skin side down, not letting them touch each other.
- Brown over medium heat or lower adjusting the temperature so the chicken colours slowly taking about 15 minutes to reach a nice amber colour.
- Sprinkle with a little salt and pepper as they cook, then turn with a wooden fork and spatula, try not to pierce the chicken and letting out the juices. We are only browning the chicken well at this stage.
- Remove the browned chicken to a large platter.
- Pour off all but a few tablespoons of the fat.
- Place the frypan over medium heat and add the carrot, onion, parsley, and sage leaves, and cook until the onion starts to turn golden brown.
- Stir in the lemon zest and keep stirring until onion is deep golden.
- Taking care not too burn the brown bits and glaze on the bottom of frypan.
- Blend in the minced garlic, a pinch of ground cloves, the tomatoes, and liquid of choice ( water, canned drained juices, or chicken broth).
- Scraping the liquid into the brown bits to free up.
- Add the chicken back into the frypan with 2 tablespoons only of lemon juice, bring all to a gentle simmer bubble.
- Cover the pan and cook another 15 minutes.
- Uncover the pan now and cook the last ten minutes, turning all the pieces to keep moist, and condensing down.
- The sauce should be thickened and clinging to the chicken pieces.
- Now ready to serve have a hot platter ready.
- Sprinkle the remaining 2 to 3 tablespoons fresh lemon juice over the chicken taste for salt and pepper.
- Pile the chicken onto the plater and moisten all the pieces with pan juices.
- Sprinkle with extra minced parsley.
Food tags
Meat, European,, Inexpensive
Grandma rose's lemon italian chicken (recipe) details
Time:
Prep Time in Hours and Mins:1H
"
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Contributors: Prab R. Tumpati, MD
