- Using the BRAISING method, this is the perfect one pot meal.
It requires minimal prep and cooks without needing much attention. That means it’s great for a week night or a busy day with your kids. It’s also a meal that can be adjusted to be made in a Crockpot or Instapot.
I used to make this recipe for family meal when I worked for David Burke in his UES restaurants. It was always a hit and a welcomed variation from the mundane, slapped together meals we were used to scarfing down as busy cooks.
This recipe was nicknamed “Long Island Chicken” because it’s a riff off of the Lemon Chicken my grandma used to make me as a kid. I don’t have many childhood dishes, but this is definitely one of them.
As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts. You know what you like!
Check out some of our other One Pot Meals too!
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time | Passive Time |
| 45 minutes | 45 minutes |
|
|
|
Using the method BRAISING, it's this is the perfect one pot meal.
This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot.
|
- 2 pieces Chicken Legs/thighs Save the breasts from your whole chicken for another dish during the week! (chicken salad or chicken tacos are a great option)
- 2 Lemons cut and squeezed
- 1 Onion julienne
- 1-2 Heads of Garlic
- 1/4 Thyme bunch
- 1 Red Bell Peppers julienned
- 1/2 bunch Kale optional
- Paprika to taste
- 4 T Butter
- 1/2 bunch Parsley
- 1/2 can whole peeled tomatos optional
- 1 qt Chicken Stock can use water or veggie stock
- Coat chicken in Paprika, salt & pepper
- Sear off in a hot pan to brown (Remember that you need high heat to sear. You can turn it down once the chicken goes in the pan. Spices will brown quickly, but don't worry about burning.)
- Removed seared chicken & set aside.
- Add onion, garlic, pepper, thyme & cook until lightly browned. Feel free to add a little oil if you need to.
- Add lemons, juice and halves pieces. Throw it all in there! 🙂
- Add chicken back into pot & add stock until ¾ of the way up the chicken
- Add butter & simmer on low until chicken is cooked through
- Finish with Kale and chopped parsley at the very end and cook 3-4 minutes.
Items that can be prepped ahead:
- Cut veggies and herbs
- half and juice lemons
Pro Tip: When storing prepped veggies, store them based on the stage that they are added in the recipe. If you are adding a bunch of veggies together in 1 step, they can be stored together.
- store onion/garlic/peppers/thyme together
- halve and squeeze you lemons into a container and save for cook time. Then you just need to dump and move on.