Κοτόπουλο λεμονάτο... το λαχταριστό! 
Lemon Chicken... the Delicious One!
There are many ways to make lemon chicken. This recipe is my personal favorite after many trials and experiments. It is based on Lambros Vakiaros' recipe for lemon veal with small changes. It can be made very easily either in a pot or a pressure cooker with chicken fillets or whole bone-in portions.
I remember the first time I served this dish to my husband, I was pregnant and after he tried it, he said, "Our kids are very lucky to have you cook for them." After such a comment, I think it's enough to make it my favorite 😍😍😍😍😍
The extra meaning of this recipe and the reason I'm sharing it now is that my 15-month-old daughter tried this lemon chicken for the first time and she really liked it💗💗💗
Serve with any garnish you desire. In this case, I had rice and glazed carrots from @Ismini.
https://cookpad.wasmer.app/gr/sintages/11094719-laxanika-glase?invite_token=YKznb8msUXRaR1T1tCSu9zky6shared_at=1627886618
Lemon Chicken... the Delicious One!
There are many ways to make lemon chicken. This recipe is my personal favorite after many trials and experiments. It is based on Lambros Vakiaros' recipe for lemon veal with small changes. It can be made very easily either in a pot or a pressure cooker with chicken fillets or whole bone-in portions.
I remember the first time I served this dish to my husband, I was pregnant and after he tried it, he said, "Our kids are very lucky to have you cook for them." After such a comment, I think it's enough to make it my favorite 😍😍😍😍😍
The extra meaning of this recipe and the reason I'm sharing it now is that my 15-month-old daughter tried this lemon chicken for the first time and she really liked it💗💗💗
Serve with any garnish you desire. In this case, I had rice and glazed carrots from @Ismini.
https://cookpad.wasmer.app/gr/sintages/11094719-laxanika-glase?invite_token=YKznb8msUXRaR1T1tCSu9zky6shared_at=1627886618
Cooking Instructions
- 1
Drizzle the chicken with olive oil to coat it all over and salt it. Meanwhile, heat the pot without additional oil. Sear the chicken to give it color and remove it. I prefer to do this in 2 batches to avoid it releasing water and boiling, especially if not using a large burner.
- 2
Lower the heat and add the butter and finely chopped onion, stirring for 5 minutes to soften and caramelize.
- 3
Add the chicken and flour, and increase the heat again. The goal is to sauté a little and remove the 'floury' taste. Deglaze with the whiskey and wait for it to evaporate. Add hot water, about 2 cups. Adjust the water depending on whether you have a large or small pot or pressure cooker. In a pressure cooker, less water is needed, while the larger the pot's base, the more water evaporates easily.
Add the zest, pepper, and bay leaf, and simmer for 15 minutes.
- 4
Add the lemon juice. The sauce's texture should be smooth and thick like a batter. Either leave the lid open to reduce the water or add a little water to reach the desired texture.
- 5
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