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Lemon Chicken with Rosemary

Lemon Chicken with Rosemary

Ingredients

1 teaspoon olive oil
4 pounds bone-in chicken thighs, trimmed of excel visible fat with skin kept intact
1-1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper
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1/2 cup unbleached, all-purpose flour
3 large onions, peeled, halved and sliced
6 cloves garlic, roughly chopped
3 fresh rosemary sprigs
1/2 cup fresh lemon juice
3/4 cup chicken broth, low sodium
1 tablespoon lemon zest, from 3 medium lemons
1 large lemon, thinly sliced
  Chopped fresh rosemary, for garnish

Cooking Instructions

Put the oil into the Cuisinart Multicooker cooking pot and set to Brown/Sauté at 400 F.

Season the chicken thighs on both sides with 1 teaspoon of salt and all of the pepper. Dredge the chicken thighs in flour to lightly coat.

Once unit is heated, put about half the chicken, skin side down, into the preheated cooking pot. Usually about 6 thighs fit into the cooking pot at a time. You do not want to over-crowd the pan because the chicken will not brown properly. Brown on both sides, about 6 to 8 minutes per side. Chicken will release from pot one it has browned. Reserve. Repeat with remaining chicken thighs.

Reduce heat to 350 F. Sauté onions and garlic for 6 to 8 minutes until softened. Stir in the rosemary sprigs and remaining 1/2-teaspoon of salt. Add the lemon juice, scraping up any browned bits that may remain on the cooking surface with a wooden spoon. Let juice come to a boil and reduce by half, about 5 minutes. Add the chicken broth and lemon zest and let come to a boil.

Nestle the browned chicken thighs in the onion mixture. It is okay for them to overlap. Place lemon slices on top of the chicken.

Switch unit to Slow Cook on High for 2 hours. Cover and cook until thighs are cooked through and very tender. Chicken should read 165 to 175 F when a probe thermometer is inserted into the thickest part of the thigh.

When time has expired, unit will switch to Keep Warm. Garnish with chopped rosemary. Serve immediately in shallow bowls with rice or mashed potatoes. Makes 8 servings.

Recipe used with permission by Cuisinart.

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