Best Poulet Au Citron Recipes

POULET AU CITRON (LEMON CHICKEN)

Steps:

• Prepare at least two batches of marinade* by combining lemon zest, lemon juice, garlic, thyme, salt and pepper, mixing well.
• One batch is for marinating the chicken, the second batch will be used later for basting (keep it refrigerated until needed).
• Place rinsed& dried chicken quarters into a marinating container large enough to hold them and pour one batch marinade over the chicken.
• Seal container and let chicken marinate in the refrigerator 3-4 hours, turning several times to evenly coat.
• Preheat oven to 425 degrees F.
• Remove chicken from marinade and discard that batch of marinade.
• Place chicken into a lightly greased shallow baking dish big enough to hold all of the chicken.
• Brush with melted butter and bake, uncovered, 25 minutes.
• While the chicken is cooking, prepare your second batch of marinade, if you have not already done so.
• Brush chicken with some of the new batch of marinade and return to the oven.
• Bake, occasionally basting with this marinade, another 25-35 minutes or until the chicken is cooked all the way through and is nicely browned.
• Once chicken is cooked, place onto a large platter and garnish with lemon slices and parsley.
• If there is any remaining marinade, bring it to a boil in a small saucepan and cook for at least 3 minutes, then pour over the chicken.
• *Or,you can have yet another batch of marinade prepared and heat that fresh batch-reducing it slightly- if you prefer lots of sauce.
• Serve atop steamed rice, if desired.

POULET AU CIDRE (CHICKEN IN CIDER AND CALVADOS)

Steps:

• Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
• Heat half the butter in large frying pan. Add the chicken pieces, skin side down, and cook until golden. Turn chicken over and cook another 5 minutes. Remove the chicken and pour off fat.
• Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning.
• Remove from heat. Sprinkle flour into mixture and stir. Add Calvados and return to heat. Gradually stir in cider. Bring to a boil, return chicken to pan, cover and simmer gently for 15 minutes.
• Heat remaining butter in small frying pan. Add apple wedges and fry over moderate heat until browned and tender. Remove from heat and keep warm.
• Remove the chicken pieces from the pan to a platter and keep warm. Skim excess fat from cooking liquid. Add creme fraiche, bring just to a boil and simmer 4 minutes, until it thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Pour sauce over chicken and serve with warm apple wedges.