Friday, May 10, 2013

Loquat and Lemon Braised Chicken


I have tons of Loquats right now so I decided to add some to our dinner the other night. I wish I could take full credit for the deliciousness that resulted, but alas the recipe is from the blog Full and Content. Thank you, thank you! She has a good assortment of other loquat filled dishes as well. I made this recipe with a five month old strapped to my chest...so I consider this an easy dinner night.

Ingredients:
4 boneless, skinless chciken breasts
salt and pepper to taste
olive oil
8 whole, peeled garlic cloves
1 1/2 C. Sauvignon Blanc -I like Frey Organic Wines
1 1/2 C chicken stock
1 shallot, thinly sliced
1 lemon, thiny sliced
2 C halved & seeded loquats
1/8 C capers, drained (omg I love capers)
5 springs of thyme


For this recipe, I used a Dutch Oven. Stop thinking like a nine year old! This is a real Dutch Oven
I suppose you could do the chicken in a pan first and transfer to a baking dish, but I am not responsible for the end result as I used one of these. If you don't own one, they are pretty awesome.


Preheat the oven to 350 degrees. Heat the Dutch Oven over medium high heat. While it heats, sprinkle the chicken breasts with salt and pepper on both sides. Coat the bottom of pan with olive oil, and add the chicken. Cook on one side for three minutes and flip over and then do the same on the other side so each side is seared and lightly browned.


While the chicken is browning you can prepare your other goodies (or before if you are super slow like me).


I like to get the kids involved. Taking the skin off the garlic and then adding the ingredients to the oven dish are good tasks for them. If you don't have one of these rubber garlic peeler thingys check them out here:  Garlic Peeler Great kitchen tool. Next add the garlic cloves and continue cooking for another three minutes or until it becomes tender.


Add the wine, bring to a boil, and let cook until it reduces by half, about five minutes.


Add the broth, shallots, lemon, loquats, capers, and thyme sprigs. Bring to a boil and then cover and remove to the oven.


Braise for about 45 minutes until the chicken is tender. Enjoy! I served with a salad and a little rice, but I devoured it so quicky, I forgot to take a picture :)


3 comments:

  1. Hi, I recently moved my site to a new URL, which means the link you have here will no longer work. Here's the new one:
    http://www.fullandcontent.com/braised-chicken-loquats-and-lemon.html

    ReplyDelete