Monday, October 12, 2015

Favorite Rosemary Lemon Chicken - Italian Restaurant Copy-Cat

Rosemary Lemon Chicken
Flavor-packed Rosemary Lemon Chicken that is better than any restaurant! 

This recipe is now one of our family favorites. It is so juicy and bright tasting. It's also easy!

My daughter Naomi is a foodie too. She was inspired last month to make this dish. She felt like creating a zippy skillet chicken featuring rosemary and lemon. I offered her the ideas of adding fresh garlic, brining the meat beforehand for more rosemary flavor, and making a tasty glaze at the end. I let Naomi take the lead on this one, which was fun. I brined the meat. she cooked and seasoned it, then I made the final glaze, with her watching me so I could teach her how to do it. She seasoned it perfectly (proud mom smiling). I have told all of my children that a secret to being a great cook is just knowing what good food tastes like! It's kinda like knowing your destination before you get there, so then you will know when you have arrived.

Glazed Rosemary Lemon Chicken
We made this dish again together last night. Naomi says we have to put this on our blog, and I definitely agree. So now I'm sharing our recipe with you!

I highly recommend brining your chicken, so plan ahead a bit. Fresh rosemary is wonderful here, although dried will work OK. If you must use dried rosemary, boil your 1 cup of water and pour it over the rosemary, cover and steep like you would when making an herbal tea. This will infuse your chicken with a stronger rosemary flavor more quickly. This dish is supposed to have a big hit of rosemary. YUM.



Rosemary Lemon Chicken Recipe:

Serves: 6

BRINE:
1 c. hot water
2 T. sea salt
1 t. Lakanto sweetener (erythritol + monk fruit)
1 clove garlic, smashed into a paste with some of the sea salt
20 grinds black pepper
1 t. fresh rosemary leaves, smashed with some of the sea salt
cold water, to cover the chicken

CHICKEN:
6 skinless boneless organic chicken breasts, thawed
2 T. organic butter or ghee
2 T. deodorized coconut oil
4 cloves garlic
1/2 lemon, juiced
2 sprigs fresh rosemary
1/2 t. lemon pepper seasoning
1/4 t. dried basil

GLAZE:
1/2 c. water
1 t. organic chicken base
1 t. tapioca starch
1 T. butter, optional

GARNISH:
Rosemary sprigs
Thin sliced lemon


Method:

BRINE:

Dissolve the sea salt and Lakanto sweetener into the cup of hot water. Add the garlic, rosemary, and black pepper. Stir together and let steep together a few minutes while you prep the chicken meat.

Thaw the chicken meat and trim off any excess fat. Place in a large shallow bowl.

Pour the salt water mixture over the chicken. Add enough cold water to completely immerse the meat. Let the chicken marinate in the brine for 2 hours. May also marinate in a large (1-gallon) zip-lock bag.

CHICKEN:

When you are ready to cook the chicken, remove chicken from the brine and let drain. Heat the butter and coconut oil in a large skillet over medium-high heat. Add the 4 cloves of smashed garlic and place the chicken in the pan. Lower the heat to medium.

Squeeze half of the lemon juice over top and sprinkle with half of the rosemary, which has been stripped off it's stem. Sprinkle the chicken with the lemon pepper and basil.

Cook uncovered until the chicken starts to look golden brown underneath.

Flip the chicken over and sprinkle with the remaining rosemary leaves. cook until golden brown on the other side. Check meat to make sure it is cooked through (you should see no pink in the center).

Remove the meat to a serving platter and set aside. Leave the drippings in the pan.

GLAZE:

For the glaze, mix the chicken base and tapioca starch into the 1/2 cup water.

Heat the frying pan with the drippings to medium-high. Pour the starch mixture into the pan and whisk until thickened and bubbly. Add additional butter, if desired.

Squeeze the rest of the lemon juice over top the glaze and whisk in. taste for seasoning.

Pour glaze over the hot chicken and serve immediately.

Garnish with fresh sprigs of rosemary leaves and lemon slices if desired.


NOTES:

If your frying pan is too small, your meat wont brown because too much moisture accumulates. If this happens, just cook the meat on both sides until completely cooked through. Transfer 3 breasts at a time to a new fry pan of sizzling butter and quickly brown on both sides. Repeat with the last 3 breasts. Scrape the leftover butter into the pan with the rosemary drippings and continue on with making the glaze.

You may add the zest from the half lemon, if desired (use an organic lemon for this).

The brined chicken stays very moist and does not need additional salt added. It is forgiving if you accidentally over-cook it. Make sure that you have added enough fresh lemon juice at the end. The flavor should be robust with rosemary, yet bright from the citrus, and not too tart.


Photos of the process:















ENJOY!

Leila