Fricassee of Chicken with Lemon and Lime Confit

This chicken and sauce combination is great with rice and vegetables.

Daniel Young The Paris Cafi Cookbook

Fricassee of Chicken with Lemon and Lime Confit

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    4 lemons 1 large (about 2 1/2 lb) chicken, cut into 8 pieces
    2 branches or 1 teaspoon dried fresh thyme 1 tablespoon vegetable oil
    3 cloves minced garlic 2 tablespoon unsalted butter
    3 tablespoons minced fresh ginger 1/2 cup firmly packed light brown sugar
    Juice of 2 lemons 5 minced shallots
    1 cup water 1 tablespoon fresh cilantro, finely chopped
    3 limes


    Prep: 40 min Total:
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    • 1

      Preheat the oven to 425°F

    • 2

      Wash the lemons and limes and peel only two of the lemons and one of the limes

    • 3

      Cut both the peeled and unpeeled lemons and limes into 1/4 inch slices

    • 4

      Cut the slices into cubes

    • 5

      Set aside

    • 6

      Brown the chicken in a mixture of the oil and 1 tablespoon of the butter in a skillet over high heat, 8 to 10 minutes

    • 7

      Add salt, pepper, and brown sugar and mix we

    • 8

      Remove from the heat and set aside

    • 9

      In a skillet over medium heat, cook the shallots in the remaining butter until soft but not brown, 3 to 5 minutes

    • 10

      Place the chicken pieces in a roasting dish with the lemons, limes, shallots, cilantro, thyme, bay leaf, garlic, and ginger

    • 11

      Mix we

    • 12

      Add the lemon juice and water

    • 13

      Roast for 20 to 25 minutes

    • 14

      Remove the chicken pieces and 1/2 the garniture and keep warm

    • 15

      Pour the sauce with the remaining garniture into a saucepan and cook over high heat until reduced by half, 7 to 10 minutes

    • 16

      Transfer the sauce to a food processor well to extract all the juices

    • 17

      Adjust the seasoning

    • 18

      Arrange the chicken pieces and reserved garniture on a serving platter, pour the sauce over it, and serve with rice and vegetables.

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