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Recipe: Trump's Restaurant Sauteed Chicken with Roast Garlic and Candied Lemon Rind

Main Dishes - Chicken, Poultry
SAUTEED CHICKEN WITH ROAST GARLIC AND CANDIED LEMON RIND

1 chicken, quartered and boned, skin on
1 large head garlic
2 to 3 Tbsp. olive oil
1 cup chicken stock
2 to 3 Tbsp. lemon juice
FOR THE CANDIED LEMON RIND:
zest of 2 lemons*
2 Tbsp. sugar
1 cup water

Separate head of garlic into cloves, leaving skin on.

In a skillet, add olive oil and brown garlic and chicken, about 5 minutes.

Add chicken stock and lemon juice. Bring to boil, place in 400 degree F oven and cook 20 minutes or until done.

In a separate skillet, place lemon zest, sugar and 1 cup water. Cook until zests are candied and start to look a little transparent Drain and reserve for later use.

When chicken is done, remove from cooking liquid and arrange on platter. Reduce, if necessary, the cooking liquid until it coats a spoon and looks glossy. There will not be a lot of sauce. The garlic cloves should be soft inside skins. Pour garlic and sauce over chicken. Arrange candied lemon zest on top and serve.

*If you do not have a zester, prepare candied lemon peel by using a vegetable peeler. Remove the lemon rind with the peeler, cutting the strips into very thin pieces, approximately 1/8 inch by 3 inches.

Makes 2 servings
Source: Trumps Restaurant, Los Angeles
MsgID: 1434860
Shared by: Betsy at Recipelink.com
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