Italian

Pollo al limone: chicken in lemon with bitter greens

Name: Pollo al limone: chicken in lemon with bitter greens
Yield: 4
Cuisine: /italian
Ingredients: 1/4 cup (35g) plain flour; 2 lemons; 1.4kg chicken, boned (ask your butcher to do this for you); 100ml extra virgin olive oil; 1 garlic bulb, halved; 1 bunch chicory leaves, washed; 1 bunch dandelion leaves, washed; 20g unsalted butter; 1/2 cup capers in vinegar, drained; 1/4 cup flat-leaf parsley, finely chopped

2 ratings

https://healthimprovements.info/recipes/pollo-al-limone-chicken-lemon-bitter-greens/w3vywcv8 — Pollo al limone (chicken in lemon) with bitter greens

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by Phoebe Wood

Aug 22, 2019

Don't let good lemons go to waste, whip this up this recipe for pollo al limone (chicken in lemon) with bitter greens instead.

1/4 cup (35g) plain flour
2 lemons
1.4kg chicken, boned (ask your butcher to do this for you)
100ml extra virgin olive oil
1 garlic bulb, halved
1 bunch chicory leaves, washed
1 bunch dandelion leaves, washed
20g unsalted butter
1/2 cup capers in vinegar, drained
1/4 cup flat-leaf parsley, finely chopped

Method

1.

Preheat oven to 220°C. Place flour and 2 tsp salt flakes in a bowl and add finely grated zest of 1 lemon. Add chicken and coat well in flour mixture. Heat 1/3 cup (80ml) oil in a large ovenproof pan over medium-high heat. Add chicken, skin-side down, and garlic, cut-side down, and cook for 12 minutes or until chicken is golden and crisp. Flip chicken over and remove from heat. Cut lemon into quarters, removing any seeds, and add to pan. Transfer to the oven. Bake for 12 minutes or until chicken is cooked through. Transfer chicken to a plate to rest and reserve pan.
2.

Heat remaining 1 tbs oil in a large frypan over medium heat. Add chicory, dandelion and 1 tbs water and cook, stirring, until wilted. Place butter into reserved pan over low heat and whisk with capers and parsley, squeezing over juice from the roasted lemon. Slice chicken, drizzle with sauce and serve with greens alongside.