Meyer Lemon Night

The one thing that I love about cast iron is that it easily goes from one cooking medium to another. Tonight, it went from the stove top to the oven to the broiler.

Baked Lemon Chicken with Meyer Lemon Sauce
1/4 c unsalted butter
2 Tbsp yellow onion, minced
2 garlic cloves, minced
2 tsp salt
1 tsp pepper
1/2 c Dry White Wine
1 c Low Sodium Chicken Broth
3 Tbsp Meyer lemon juice, freshly squeezed (or substitute regular lemons)
2 tsp Meyer Lemons zest
8 chicken thighs, skin and bones intact (It’s easy to get rid of these later, but it gives the meat such a nice flavor.)
1 lemon, sliced

Preheat the oven to 350°.  In a cast-iron skillet, melt butter. Add onions, garlic, salt and pepper, and cook until transparent, about 5 minutes, over medium-high heat. Add wine, chicken stock, lemon juice, and lemon zest. Place chicken in skillet, top with lemon slices, and and transfer the oven. Bake for 45 minutes or until chicken is no longer pink. Heat broiler to high and transfer skillet to broiler for 3-5 minutes, until top has browned. Divide chicken among plates. Spoon sauce over.
Serves 8.

Meyer Lemon Risotto adapted from 101 Cookbooks
3 Tbsp extra-virgin olive oil
1/4 c unsalted butter
1 large yellow onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
1 tsp sea salt
2 c uncooked rice (I used sushi rice)
1 c dry white wine
3 c chicken stock
3 c water
1/4 c Meyer lemon juice, freshly squeezed
Grated zest of 4 Meyer lemons
1/2 c Parmesan cheese, plus more for garnish
1/2 c sour cream
3 big handfuls of greens, chopped (I used spinach)
Handful of toasted pine nuts, for garnish*

Heat the olive oil and butter in a large, heavy saucepan over medium heat, then add the onions, shallots, garlic, and salt and saute, stirring constantly, for about 4 minutes, or until the onion begins to soften.
Add the rice to the pot and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the rice has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.
In increments, add 3 cups of stock and 3 cups of water, 1 cup at a time, letting the rice absorb most of the liquid between additions; this should take around 40 minutes. Stir regularly so the grains on the bottom of the pan don’t scorch. You will know when the rice is cooked because it won’t offer up much resistance when chewing.
When the rice is tender remove the pot from heat. Stir in the lemon zest, Parmesan, and sour cream. Taste and adjust – add more salt if needed, more lemon zest. Then stir in the greens. Garnish with toasted pine nuts and a dusting of extra Parmesan before serving.
Serves 6 to 8.

* You can toast the pine nuts in a 350° oven for 5 minutes.

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1 Response so far »

  1. 1

    The chicken looks delish. I still have not gotten a cast iron pan although I’ve seen so many recipes with them. Every time I’m in the store and pick it up, it feels too heavy. At some point, I would love to make a frittata in a cast iron pan. Great recipe for the Meyer lemon risotto, the sour cream at the end is interesting, almost like a Russian take on it.


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