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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and dry the chicken pieces well. Heat the oil in a large frypan over medium high heat, slip in the pieces of chiken skin side down, not letting them touch each other. | 2. Brown over medium heat or lower adjusting the temperature so the chicken colours slowly taking about 15 minutes to reach a nice amber colour. | 3. Sprinkle with a little salt and pepper as they cook, then turn with a wooden fork and spatula, try not to pierce the chicken and letting out the juices. We are only browning the chicken well at this stage. | 4. Remove the browned chicken to a large platter. | 5. Pour off all but a few tablespoons of the fat. | 6. Place the frypan over medium heat and add the carrot, onion, parsley, and sage leaves, and cook until the onion starts to turn golden brown. | 7. Stir in the lemon zest and keep stirring until onion is deep golden. | 8. Taking care not too burn the brown bits and glaze on the bottom of frypan. | 9. Blend in the minced garlic, a pinch of ground cloves, the tomatoes, and liquid of choice ( water, canned drained juices, or chicken broth). | 10. Scraping the liquid into the brown bits to free up. | 11. Add the chicken back into the frypan with 2 tablespoons only of lemon juice, bring all to a gentle simmer bubble. | 12. Cover the pan and cook another 15 minutes. | 13. Uncover the pan now and cook the last ten minutes, turning all the pieces to keep moist, and condensing down. | 14. The sauce should be thickened and clinging to the chicken pieces. | 15. Now ready to serve have a hot platter ready. | 16. Sprinkle the remaining 2 to 3 tablespoons fresh lemon juice over the chicken taste for salt and pepper. | 17. Pile the chicken onto the plater and moisten all the pieces with pan juices. | 18. Sprinkle with extra minced parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	4		cut	3862.4088	1.632	309.8994	280.342
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
carrot	1		minced	20.5	4.79	0.465	0.12
onion	1		minced	28.0	6.537999999999999	0.77	0.07
italian parsley	4	tablespoons	minced	-	-	-	-
sage leaf	6			-	-	-	-
lemon zest	1		shredded	-	-	-	-
garlic clove	1		minced	-	-	-	-
clove	1/16	teaspoon	ground	0.3596	0.086	0.0078	0.0171
tomato	3/4	cup	chopped canned drained chopped	31.05	6.885	1.62	0.27
chicken broth	2/3	cup	drained	52.08	1.26	7.4256	1.7472
lemon juice	5	tablespoons	divided	16.775	5.2613	0.2669	0.183

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.