Best Scoozis Pollo Al Limone Recipes

Pollo Al Limone (Lemon Chicken) image

Provided by Alan in SW Florida

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 fresh lemons (preferably organic, but not necessary)
1 cup dry white wine
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
5 tablespoons minced fresh herbs (sage, thyme, rosemary, parsley, or basil, or whatever is available)
2 garlic cloves, minced
1 (3 -4 lb) whole chickens, cut into serving pieces (or use 3 to 4 pounds of your favorite chicken parts)
salt & freshly ground black pepper, to taste

Steps:

Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner).
When ready to cook, preheat oven to 350 degrees F.
Heat the remaining 2 tablespoons of olive oil in a large frying pan.
Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired.
Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.

Rao's Famous Lemon Chicken (Pollo al Limone) image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Two 2 1/2- to 3-pound broiling chickens, halved
1/4 cup chopped Italian parsley
Lemon Sauce (recipe follows)
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper to taste

Steps:

To attain maximum heat, preheat broiler for at least 15 minutes before using.
Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
Remove from broiler and portion each chicken into each of 6 warm serving plates.
Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.