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- 1 chicken, cut into pieces, about 4-4 1/2 pounds
- 1 tablespoon chopped fresh chervil
- Salt and pepper
- 2 tablespoons olive oil
- 1 or 2 small preserved lemons, thinly sliced, seeded, and rinsed
- 2 cloves garlic, thinly sliced
- Zest of 1/2 orange
- Zest of 1/2 lemon
- 3/4 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons crème fraîche
- Chervil Gremolata (recipe follows)
- 1 clove garlic, finely chopped
- Zest 1/2 orange
- Zest 1/2 lemon
- 2 stems fresh thyme, leaves finely chopped
- 2 tablespoons chopped fresh chervil
- Salt and pepper
When you buy a whole chicken cut up into pieces, you will get 2 breasts, 2 thighs, 2 wings, and 2 legs. Because the breasts are so much bigger than the other pieces, I cut them each in half, cutting perpendicularly through the bone. Season the chicken pieces liberally with salt and pepper, and sprinkle with 1 tablespoon chopped fresh chervil.
Heat a wide, deep sauté pan over medium heat, and when the pan is hot, add the oil. Place the chicken in the hot pan, and sear until golden brown. Turn over, and sear until golden brown on the other side. Remove to a plate.
Lower the heat to low, and add the preserved lemons, garlic, and citrus zests. Quickly stir them around in the hot oil, and then add the white wine. Raise the heat to high, and use a whisk to pick up all the pieces of crisp chicken from the bottom of the pan. Add the stock, and season with salt and pepper.
Add the chicken pieces back into the pot, and when the liquid boils, reduce the heat to low. Cover the pot, and cook for 30 minutes.
Remove the lid, and cook uncovered for 5 minutes more. Take the pan off the heat, and move the chicken pieces to a serving platter. Whisk 2 tablespoons of crème fraîche into the hot wine and stock, then pour over the chicken. Top with the Chervil Gremolata (recipe follows) and serve with crusty baguette or colorful couscous.
Mix together all the ingredients in a small bowl, then sprinkle on top of the hot Preserved Lemon Citrus Chicken.print this recipe