Lemon Chicken Recipe

This dish cooks slowly in its juices, creating tender chicken and a flavorful sauce.
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  • 1/4 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon turmeric (optional)
  • 1 teaspoon paprika (optional)
  • 2 tablespoons olive or canola oil
  • 1 chicken, about 3 lbs, or use legs and thighs, skin on or off
  • 2 onions, sliced
  • 1/2 lemon, sliced very thinly
  • 4 ounces sliced mushrooms, fresh or canned
15 mins
40 mins
55 mins
  • Mix together flour, salt and pepper. Add optional seasoning, if using. Put mixture in a paper or plastic bag and shake chicken pieces, a few at a time, to coat with seaoned flour. Set aside.
  • Heat oil in a large skillet with a lid. When hot, add chicken pieces (don't crowd) and cook to golden brown. Remove from skillet, set aside.
  • Add mushrooms, onion slices, lemon slices, and wine or water. Cook several minutes, stirring to loosen any browned bits. Return chicken to pan, cover, and adjust heat to maintain a simmer. Cook until meat is tender, about 30 minutes (this may vary, depending on size and age of chicken).
  • Taste pan juice and season, if necessary. If juice is very thick and cooked-down, use as is or thin with a tablespoon or two of water; if juice is thinner than desired, remove chicken to a warm plate and rapidly boil down juice to desired consistency. Serve with rice, noodles, or mashed potatoes.
  • TIP: If your pan doesn't have a lid, make one from a double layer of foil.
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