Chicken with Lemon Sauce Kotópoulo Lemonáto

Składniki

• 2.2 lb chicken thighs with drumstick (1 kg), skin on
• 0.5 cup extra virgin olive oil
• 5 garlic cloves (peeled and roughly chopped)
• 0.75 cup dry white wine
• 1 tablespoon dried oregano (finely chopped)
• 1½ cups stock (chicken or vegetable)
• 1 tablespoon thyme honey
• 1 tablespoon mustard
• 2 lemons (juiced)
• fresh thyme (a few sprigs plus extra leaves to serve)
• fresh rosemary (1–2 sprigs)
• sea salt
• freshly ground pepper
• pilafi rice
• Greek-style fried potatoes
• mashed potatoes
• Crusty bread, for the sauce

Kroki

1. Season the chicken generously on all sides with sea salt and freshly ground pepper. Heat the olive oil in a wide pot or deep sauté pan over medium-high heat. Place the chicken skin-side down in a single layer. Leave it undisturbed until the skin is deeply golden and releases easily from the pan. Flip and brown the other side. 8–10 min
2. Remove the chicken to a plate. Reduce the heat to medium. Add the garlic and oregano to the same pot and cook, stirring, until soft and fragrant. 2 min
3. Pour in the white wine and let it bubble, scraping up all the browned bits from the bottom of the pan. Let the wine reduce by half. In a cup, stir together the stock, mustard, honey, and lemon juice. 2–3 min
4. Return the chicken and any accumulated juices to the pot. Pour in the stock mixture and tuck in the fresh thyme and rosemary sprigs. Bring to a gentle boil, then reduce the heat to low. Partially cover and simmer gently, turning the chicken once halfway through, until very tender and the sauce has reduced but is not dry. Add a small splash of water only if the pan looks dry. 30–40 min
5. Remove from heat. Fish out and discard the herb sprigs. Let the dish rest uncovered — the sauce will thicken naturally as it sits. Taste and adjust for salt or lemon. Finish with a sprinkle of fresh thyme leaves. 10–15 min