Lemony Chicken
- 3 Tbs olive oil
- 2lb chicken drumsticks or thighs
- 1 large leek, thinly sliced
- 4 large strips lemon rind, white pith removed
- 1/2 c fresh lemon juice
- 1 c dry white wine
- 1 lb baby carots
In a large heavy-based frying pan, heat the oil and saute the chicken in two batches, for 6-8 minutes each batch, of until brown and crispy. Return all the chicken to the pan, add the leek and cook until the leek is just wilted. Add the lemon rind and cook for 1-2 minutes. Pour the lemon juice and wine into the pan and allow the flavors to combine for a few seconds. Stir, add the carrots, then cover and cook for 30-35 minutes, stirring occasionally, until the ckicken is cooked. Remove the lemon rind.
The Essential Mediterranean Cookbook