Pollo al limone (lemon chicken)

Yield: 4 servings

Measure Ingredient
2 \N Lemons
1 cup Dry white wine
¼ cup Extra-virgin olive oil; plus
2 tablespoons Extra-virgin olive oil; divided
5 tablespoons Chopped fresh herbs (sage; thyme,
\N \N Rosemary; parsley or basil)
2 \N Garlic cloves; peeled, minced
3 pounds Chicken - (to 4 lbs); in serving pieces
\N \N (a whole bird; cut up, or chicken parts)
\N \N Salt
\N \N Freshly ground black pepper

Grate the zest of the lemons into a bowl large enough to hold all the chicken pieces, then squeeze in all the lemon juice, holding back the seeds. Whisk in wine, ¼ cup oil, herbs and garlic. Add the chicken pieces, turning them to coat well with marinade. Cover and refrigerate for several hours. When ready to cook, preheat oven to 350 degrees. Heat remaining 2 tablespoons olive oil in a large frying pan. Drain chicken pieces, reserving the marinade, and saute over medium heat until golden and crisp on all sides, about 5 to 7 minutes per side. Transfer chicken to an ovenproof dish large enough to hold all the pieces in one layer. Pour reserved marinade into frying pan; bring to a boil, scraping up any browned bits remaining in pan. Pour hot marinade over chicken pieces. Bake for 25 to 30 minutes or until chicken pieces are done (juices will run clear when you prick a piece with a fork). Add salt and pepper to taste. Serve immediately in the dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over. Yield: 4 to 6 servings.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From "The Flavors of Tuscany" (Broadway Books, $37.95) by noted cookbook author Nancy Harmon Jenkins

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