Skillet Lemon Chicken

Tuck’s dad was called up to the Marlins this week and our whole family immediately gathered to watch him play Wednesday night. On nights like this – where we are unexpectedly entertaining – we love the ease of cooking a recipe in one pan. We made this skillet chicken using the base for a traditional gravy and adding lots of lemon and capers to keep the taste fresh. This recipe is hearty and flavorful and can be served with just about anything on the side that you already have in your kitchen. 

Skillet Lemon Chicken 
Makes: 6 servings 
Prep Time: 30 minutes     Total Time: 45 minutes 

Ingredients: 

  • 8 – 10 boneless, skinless chicken thighs 
  • 1 1/4 cups all purpose flour 
  • 1 tbs salt
  • 1 tsp pepper
  • 2 eggs
  • 1/2 cup canola oil 
  • 1 stick of butter
  • 4 cups chicken stock 
  • 1 lemon, juiced
  • 1/2 cup capers
  • salt and pepper to taste 
  • parsley (optional, for garnish)

Directions: 

  1. Preheat oven to 350.
  2. Prepare your station for browning the chicken getting one bowl and one medium plate. Scramble the eggs in the bowl and set aside. Combine one cup of the flour, salt and pepper on a plate and stir to combine. 
  3. In a deep (2 inch) skillet, add the canola oil and heat on medium over the stove top. Using one hand for wet ingredients and one hand for dry ingredients, coat the chicken in the flour, the egg and then back in the flour. Place the chicken thighs in the pan and brown on both sides (roughly 3 minutes per side). You do not need to cook the chicken all the way through. Set aside on a plate and drain any excess oil from the pan. 
  4. Add the butter to the pan until it is fully melted. Using a whisk, add the 1/4 cup of flour and whisk until a thick paste is made. You may get some brown bits from the chicken – this is OK. 
  5. Continue whisking while you add the chicken stock one cup at a time. The chicken stock will start to thicken. Once it does, add the next cup and repeat until all four cups have been added. Whisk in the lemon juice and capers and season with salt and pepper to taste. 
  6. Add the chicken back into the skillet and be sure that all pieces are covered with the lemon sauce. Place the skillet into the oven for 15 minutes or until the chicken thighs are cooked completely through. 
  7. Top with parsley and serve immediately. 

Grilled Calamari Steaks With Lemon Caper Sauce

When Tate’s family was living in Chicago, they became obsessed with eating the grilled calamari from Saranellos in the northern suburbs. The dish was perfectly created to feel light yet flavorful and filling. We were recently on a weekly grocery trip and discovered calamari steaks at the fish stand. Calamari can be a little tricky to cook. The secret to success on this dish is cooking the steaks at very high heat for only 2 minutes per side. We have paired the steaks with arugula and a lemon caper sauce. This is a great weekday lunch or dinner or can be paired with some hearty side dishes for a weekend with friends. 

Grilled Calamari Steaks with Lemon Caper Sauce
Makes: 4 lunch servings
Prep Time: 15 minutes    Total Time: 25 minutes 

Ingredients: 

  • 4 calamari steaks 
  • 1 tbs olive oil
  • 2 tbs butter
  • 1 tbs flour
  • 1 lemon, juiced 
  • 1 cup chicken stock 
  • 1 container capers (approx 2.25 oz), drained 
  • 1 bag (approx 6 cups) arugula
  • 1/2 red onion, sliced thinly  
  • salt and pepper to taste

Directions: 

  1. Pat the calamari steaks dry with a paper towel. Season them with olive oil, salt and pepper. Over a high heated grill (at least 500 degrees), grill the steaks for 2 minutes per side and set aside. 
  2. Make the lemon caper sauce. In a pan over medium heat, melt the butter. Whisk in the flour until you get a thick paste. Keep whisking and add the lemon juice and chicken stock. The sauce should thicken. When it is as your desired texture, add the capers and turn the heat off and set aside. 
  3. Assemble the dish by placing the arugula on the bottom of your serving dishes. Top with the red onion and the calamari steaks. Drizzle over a few spoonfuls of the lemon caper sauce. 

Lemon Chicken with Artichokes

Happy Passover! We hope that everyone had a nice Seder and a great night of eating. This year’s Seder “was not like all other nights” for a lot of reasons, and we hope that this year was still a good evening to connect with family and friends, even if it was virtually.  We had a Seder last night with our parents and Nana (we are all social distancing together). Nana goes all out for Jewish holidays and this year was no exception. 

We were finally granted permission to bring a few dishes to the Seder that we will be sharing with you through this week and next. Up first is our lemon chicken with artichokes. This dish comes together fairly quickly and holds well in the oven during the Seder. The tangy lemon was a perfect accompaniment with Nana’s savory brisket. We made it last night but plan to have it as a staple throughout the spring and early summer. 

Lemon Chicken with Artichokes
Makes: 8 servings 
Prep Time: 10 minutes    Cooking Time: 35 minutes      Total Time: 45 minutes 

Ingredients:

  • 3 tbs olive oil
  • 1 package of bone-in, skin on chicken thighs (about 4) 
  • 1 package chicken breasts (about 4) 
  • 2 cloves garlic, minced
  • 1/2 cup white wine 
  • 3 lemons, 2 juiced and the other cut in wedges
  • 1 cup chicken broth
  • 2 cans (28 oz) artichoke hearts, drained and cut in half length-wise
  • 1/2 cup capers 
  • salt and pepper to taste 

Directions: 

  1. Heat a deep pan over high heat and add the olive oil. While the olive oil is heating, season the chicken (thighs and breasts) thoroughly with salt and pepper.
  2. Place the chicken skin side down in the pan. Cook for 5 minutes on each side so that the skin gets browned and crispy. You do not need to cook the chicken through at this point. Just make sure it is nice and brown.
  3. Remove the chicken from the pan and lower the heat to medium. Add a little more olive oil if needed and the garlic. Saute the garlic for 2 minutes.
  4. Add the white wine. The wine will quickly boil as it deglazes the pan. Make sure you use a spatula that can scrape any of the brown bits from the chicken (aka flavor). 
  5. Add the lemon juice and wedges, chicken broth, artichoke hearts and capers to the pan. Cook for 5 and stir to incorporate all of the ingredients together. 
  6. Add the chicken back to the pan, cover and cook over low heat for 20 – 25 minutes until the chicken is cooked through. Serve hot!

Avgolemono

This soup has been a staple in our homes for quite some time. We love this Greek lemon soup because it is simple to make, has a ton of flavor, and has become a comfort food for us, especially in the winter. We like to serve this as a starter or alongside pitas and Greek salad. If you are looking to serve it as an entree, this recipe can feed 2-3 large sized portions.

The creaminess of the soup comes from tempering eggs into the broth. The technique of tempering is to dilute the eggs with warm broth, gradually raising the temperature, so that the eggs integrate with the broth and don’t curdle. If you still aren’t sure what we mean, the result of incorrectly tempering is egg drop soup. Fun fact – this technique took us a little bit of time to master. We have had many a night where our Avgo soup has floating egg whites and we still love it anyway! We will walk you through it in detail below but don’t be afraid if you don’t nail it on your first try. A little cooked egg never hurt anyone. 

Avgolemono Soup
Makes: 4 servings 
Total Time: minutes

Ingredients:

  • 1 pound orzo 
  • 8 cups water + 3 bouillon cubes (we used Bou)*
  • 3 lemons, juiced 
  • 2 eggs
  • dill 
  • salt and pepper to taste 

*Bou’s serving size is 1 cube per 2 cups of water. We like to add about 1/4 less bouillon than  suggested so that the soup isn’t over salted and season with salt and pepper at the end. 

Directions: 

  1. In a small pot, cook the orzo per the package instructions, al dente. We like to cook the orzo outside of the soup so that the orzo does not over cook if we don’t serve the soup right away. 
  2. While the orzo is cooking, put the water and bouillon in a large soup bot and bring to a boil. Stir until the bouillon is completely dissolved in the water. Add the lemon juice and bring the soup to a simmer.
  3. Temper the eggs. Start by scrambling the eggs in a bowl. While continuing to stir the eggs, use a ladle to add a bit of the broth to the bowl. Keep stirring until the broth is combined and repeat the process once more (stir, add broth, stir). After the second edition of broth, you are going to repeat the process but incorporate the eggs into your soup pot. Stir the soup and gently pour in your egg mixture. Voila! You now have a rich, creamy broth.
  4. Serve by adding 1 cup of orzo to a bowl and topping with the broth. Season with salt and pepper to taste. Top with fresh dill. 

Lemon Chicken with Castelvetrano Olives & Artichoke Hearts

There isn’t much to say about this recipe other than it’s delicious and great for a weeknight dinner. The chicken comes together in about 45 minutes and is packed with flavor. If you claim you are not an olive eater, we beg you to give Castelvetrano olives a chance. They are the bright green, avocado-looking olives in the olive bar at your grocery story. They are super buttery and don’t pack nearly the salty punch of their peers. Balanced out with fresh thyme and lemon, this is a dish that we will have on repeat all winter long.

Lemon Chicken with Castelvetrano Olives & Artichoke Hearts
Makes: 4 servings
Prep Time: 15 minutes Cooking Time: 30 minutes

Ingredients:

  • 1 package (approx 1.3 lb) skin-on chicken thighs*
  • 2 tbs olive oil, separated
  • 2 tsp paprika
  • 1 small yellow onion, sliced
  • 3 cloves garlic, smashed
  • 1/2 cup white wine
  • 4 springs fresh thyme
  • 1 lemon, sliced horizontally
  • 2/3 cup pitted castelvetrano olives, cut in half
  • 2/3 cup artichoke hearts, cut in half
  • salt and pepper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Season both sides of the chicken thighs with paprika, salt and pepper.
  3. Heat a large saute pan over medium-high heat. Let the pan get nice and hot before adding 1 tbs olive oil. Add the chicken thighs and sear for three minutes on each side to get the skin nice and crispy and to help keep the chicken moist during the cooking process. Remove the chicken onto a plate.
  4. Reduce the flame on the pan to medium heat. Add the other 1 tbs olive oil to the pan. Add the onion and garlic to the pan, cooking until the onions are starting to caramelize- about 4 minutes. Add the white wine to the pan. Use a spatula to scrape any brown bits off the bottom of the pan.
  5. Add the thyme, sliced lemon, olives, and artichokes to the pan. Give everything a good stir so that the flavors start to combine. From here, you have two options…. if the saute pan you have been cooking in is oven-safe, add the chicken thighs back into the pan and put in the oven. If your saute pan is not oven-safe, transfer everything to a baking dish and put in the oven. Regardless of which pan you bake in, make sure that you snuggle the chicken into the other ingredients. This helps the chicken absorb all of those great flavors you have built in the pan.
  6. Bake in the oven for about 30 minutes, or until the chicken is an internal temperature of 165 degrees and cooked through.