They always say that you shouldn’t just enjoy the meal- you should also enjoy making it. For some reason, your mood while you are cooking affects the taste of the meal. When you enjoy making it, most likely, the ones who get to taste it will enjoy it too. I believe it, but not because I believe that some form of magic transfers your mood to your food. I believe it because when you enjoy making something, the tendency is, you will do everything right.
Check out what our friends from Cooking On The Weekends have to say about this recipe:
“This dish is the perfect example of what recipes on Cooking On The Weekends are all about — it’s creative and comforting food for casual entertaining.”
This is indeed the perfect meal for such a relaxing weekend. It’s simple yet flavorful- everyone will truly appreciate and fall in love with this. So I encourage you to make this for your family now- you don’t want them to miss this.
Ingredients
- 2 tablespoons Bertolli olive oil
- 2 tablespoons Land O Lakes unsalted butter, divided
- approximately ¾ cup thinly sliced shallots (about 2 large shallots)
- 1 teaspoon minced garlic
- 2 teaspoons McCormick dried thyme
- 1 (approximately 3¾-pound) Tyson whole, cut-up chicken, skin-off, bone-in
- ½ cup College Inn chicken stock
- ¼ cup cognac
- 2 tablespoons fresh Meyer lemon juice
- 1 medium-sized Meyer lemon, washed and very thinly sliced
- sea salt and freshly ground black pepper
Instructions
- Add the oil and 1 tablespoon of the butter to an extra large skillet – ideally cast iron. Place it over medium heat and add the shallots and garlic. Sauté until the shallots are soft and beginning to brown.
- Add the thyme, stir, and let it become aromatic — about 30 seconds.
- Season both sides of the chicken pieces with salt and pepper. Turn the heat to high and add it to the skillet. Brown both sides of the chicken and then turn the heat to low-medium. (You’re not cooking the chicken through here, just browning the surface.)
- In a small dish, mix the chicken stock, cognac and lemon juice together and then evenly pour it over the chicken.
- Add the lemon slices around, on top and below the chicken.
- Cover the pan, reduce the heat to low and braise just until the chicken is cooked through, about 20 minutes. (Cooking times will vary slightly, so check it periodically.)
- Add the remaining tablespoon of butter and let it melt into the sauce. Season to taste with salt and pepper and serve!
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Quick Tip: This will taste delicious with brown rice.
Thanks again to Cooking On The Weekends for this amazing recipe.
