Since you have been such adventurous dutch oven cooks and loyal followers of my blog, I am going to share with you my sister's, mother in law's top secret recipe for Lemon Chicken. Amanda's Lemon Chicken is legendary in our family, my nephews have been raving about it for years. She is a fantastic cook and an amazing woman who once, while on a camping trip, single-handedly shot a rattlesnake while it was preparing to strike at her husband.
You need to make this in your 12 inch or larger dutch oven. I started with 12 coals in a ring around the bottom and the lid covered with 28-30 briquettes. It needs to bake for an hour and if you don't want to relight the coals, start with a generous amount. Place the top side of the chicken down first, that way, when you turn it over at the halfway mark, it will be golden brown when you're ready to plate. You simply must serve this with mashed potatoes, rice or a good crusty bread to soak up the heavenly sauce and thank you Amanda for sharing your incredibly delicious recipe.
Amanda's Lemon Chicken
8 boneless, skinless chicken pieces
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1 tsp paprika
1/4 lb (1 stick) butter
1/4 cup vegetable oil
1/2 cup freshly squeezed lemon juice
2 Tblsp finely chopped green onions
1/2 tsp freshly ground black pepper
1/2 tsp thyme
1/2 tsp salt
Combine sauce ingredients.
Combine flour with salt, pepper and paprika.
Coat bottom of 12 inch dutch oven with melted butter.
Dip chicken in seasoned flour.
Coat chicken with butter and place in single layer in dutch oven.
Bake 30 minutes at 350 degrees.
Turn chicken over; add lemon sauce.
Bake 30 minutes longer or until chicken is tender.
Makes 4-5 servings.
|Coat chicken with flour and butter than place in single|
layer in dutch oven
then add sauce