Name: Braised Chicken Legs with Lemon (Poulet au Citron)
Yield: Servings: 4
Cuisine: French
Ingredients: 20 to 25 large, firm, crisp garlic cloves, peeled without crushing, parboiled for 5 minutes, and drained; 2½ cups veal or chicken stock; Salt, pepper; 4 chicken legs; 3 tablespoons butter; 1 lemon, peeled (all white inner peel removed), thinly sliced, seeds removed; 2 tablespoons flour; ½ cup dry white wine

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

The lemon and garlic alliance is borrowed from French Catalan cooking. Were the dish prepared in that country, Banyuls, a fortified wine vinified in much the same way as Port, would replace the white wine in this recipe.

Serve a plain, uncondimented pilaf or parboiled and steamed rice as an accompaniment.

Ingredients

20 to 25 large, firm, crisp garlic cloves, peeled without crushing, parboiled for 5 minutes, and drained
2½ cups veal or chicken stock

Method

Poach the parboiled garlic cloves for about 40 minutes in the stock, covered, kept at a slight simmer.

Color the seasoned chicken legs in butter over medium heat (20 to 25 minutes) and transfer them to an oven casserole. Strain the stock to remove the garlic cloves, taking care not to damage them. Scatter the garlic over the chicken pieces, distribute the lemon slices, and put the casse