Kotopoulo Lemonato sto Tigani
Κοτόπουλο λεμονάτο στο τηγάνι·(ko-TOH-poo-lo le-mo-NAH-to sto ti-GAH-ni)
To Kiriakatiko Trapezi: The Sunday Supper & Sto Fourno
A Sunday chicken does not require three hours trapped inside a roasting oven; trading the whole bird for bone-in thighs and the oven for a heavy skillet cuts the time to thirty-five minutes while the chicken skin blisters. The secret is the patience to let the skin render its golden fat untouched, and the restraint to hold back half a cup of lemon juice until the final moments so it stays bright and sharp. Have crusty bread standing by for the rendered chicken fat and bright lemon juice, scrape the browned bits from the metal, and carry the skillet straight to the table.
Ingredients
- bone-in, skin-on chicken thighs4 large
- kosher salt1 tsp
- black pepper1/2 tsp
- extra virgin olive oil2 tbsp
- cloves garlic4 large
- chicken broth1 cup
- lemon zest1 tbsp
- lemon juice1/4 cup
- Dijon mustard1 tsp
- honey1 tsp
- dried Greek oregano1 tbsp
- unsalted butter2 tbsp
Method
- 01
Sear the chicken untouched to build the foundation.
Place a large, heavy-bottomed skillet over medium-high heat and add the olive oil. When shimmering, add the chicken thighs skin-side down and leave them completely alone for 6 to 8 minutes. Once the skin is deeply golden and releases easily, flip and cook the meat side for 3 minutes, then transfer to a plate, leaving the fat in the pan.
- 02
Sauté the garlic gently.
Lower the heat to medium-low. Add the sliced garlic to the rendered chicken fat and stir constantly for 30 to 60 seconds until fragrant and barely golden. Do not let it brown, or it will turn bitter.
- 03
Deglaze and braise the chicken.
Pour in the chicken broth, immediately scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir in the lemon zest, then return the chicken and its resting juices to the skillet, skin-side up. Bring to a gentle simmer, cover loosely, and cook for 15 to 20 minutes until cooked through (165°F internally).
- 04
Emulsify the pan sauce.
Remove the cooked chicken to a plate. In a small bowl, whisk together the lemon juice, mustard, honey, and oregano, then stir it into the skillet. Increase the heat to medium, let it reduce for 3 to 4 minutes, then remove the pan entirely from the heat. Drop in the cold butter cubes and swirl the pan continuously until the sauce turns thick, opaque, and glossy.
- 05
Nestle the chicken and serve.
Return the chicken to the skillet to coat the meat in the sauce, keeping the crispy skin exposed. Serve immediately directly from the skillet.
Notes
Source air-chilled chicken.
Standard water-chilled chickens bleed excess moisture into the pan, ruining the sear. Seek out air-chilled thighs for a superior, dry skin that crisps beautifully.
Find real Mediterranean oregano.
The standard oregano in American supermarkets is often Mexican, which has floral notes suited for tacos. Seek out bottles explicitly labeled Mediterranean or Greek oregano for the sharp, savory flavor essential to this dish.
Protect the lemon juice.
Do not braise the chicken in the lemon juice for the full cooking time. Boiling lemon juice extracts bitter compounds and destroys its vibrant top notes. Add it at the very end to keep the flavor sharp and clean.
From Cook Greek in America.