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Lemon Mint Chicken

2 lemons
1/2 c. flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. paprika
3 lbs. chicken parts of your choice
vegetable oil for frying
1 T. brown sugar
1 c. chicken broth
spearmint mint sprigs (about cup)
1 T. flour in 2 T. chicken stock

Preheat oven to 350 degrees F. Remove zest from one lemon and reserve. In a closeable plastic bag, combine flour, salt, pepper and paprika. Juice the first lemon. Moisten each piece of chicken with the lemon juice. Place in a plastic bag and shake in the bag to coat with flour mixture. Heat a cast iron skillet, add oil, then brown the coated chicken pieces on all sides. Do this in batches to avoid crowding the skillet. While the chicken cooks, thinly slice the second lemon and set aside.

Remove skillet from heat and return all the browned chicken to the skillet. Combine lemon zest and brown sugar, sprinkle the mixture over the chicken. Place a piece of mint on each piece of chicken then cover with lemon slices. Add chicken stock to the pan and cover. Bake at 350 degrees F for 34-45 minutes, or until thickest piece reaches internal temperature of 160 degrees F.

Remove mint and lemon slices and discard, transfer chicken to a serving platter. Heat skillet with remaining juices over medium heat to boiling. Whisk flour and stock mixture into boiling pan juices and continue to boil, stirring vigorously to make gravy. Serve with chicken.