Lemon Chicken With Rosemary - Cuisinart Oven Central CBO-1000 Recipe Booklet

Brown/Sauté
Lemon Chicken with
Rosemary
This dish is definitely for
the lemon lovers out there.
Makes 2 servings
4 bone-in chicken thighs with skin
(about 1 to 1½ pounds), trimmed of
excess visible fat
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black
pepper
2 tablespoons unbleached, all-
purpose flour
1 teaspoon extra virgin olive oil
1 medium onion, halved and sliced
1 garlic clove, roughly chopped
1 fresh rosemary sprig
2 tablespoons fresh lemon juice
½ cup chicken broth, reduced-sodium
1 teaspoon lemon zest
4 thin lemon slices, about ½ lemon
chopped rosemary for garnish
1. Fit the Cuisinart Oven Central
®
baking pan if desired. Preheat to 450ºF with
both the top and bottom heating elements on.
2. Season the chicken thighs on both sides
with ½ teaspoon of salt and all of the
pepper. Dredge the chicken thighs in flour to
coat lightly. Heat the olive oil in the baking
pan; once hot, add chicken and brown on
both sides, about 4 to 6 minutes per side.
Remove and reserve.
3. Reduce heat to 350ºF. Sauté onion and
garlic for 4 to 6 minutes until softened.
Stir in the rosemary sprig and remaining
¼ teaspoon of salt. Add the lemon juice,
scraping up any brown bits that remain on
the cooking surface with a wooden spoon.
Add the chicken broth and lemon zest and
bring to a boil.
4. Nestle the browned chicken thighs in the
onion mixture. Place lemon slices on top of
the chicken. Reduce heat to 250ºF. Close
the oven and cook until thighs are very
tender, about 1 hour.
5. Garnish with rosemary; serve in shallow
bowls with rice or mashed potatoes.
Makes 3 to 4 servings
1
2
1
1
1
2
1
½
2
1
1½
¼
1
1. Fit the Cuisinart
with the
™
2. Once pan is hot, add 1 teaspoon of butter,
3. Add the remaining butter. Once melted, add
4. Push rice to one side of the pan. Add
5. Turn off heat; stir in reserved vegetables and
10
Nutritional information per serving:
Calories: 237 (60% from fat) • carb. 6g • pro. 17g
• fat 16g • sat. fat 4g • chol. 79mg • sod. 440mg
• calc. 20mg • fiber 1g
Vegetable Fried Rice
A healthier version of the take-out favorite.
tablespoon unsalted butter, divided
carrots, peeled and julienned (1-inch
thin strips)
cup snow peas, trimmed and cut
into 1-inch pieces
garlic clove, finely chopped
½-inch piece fresh ginger, peeled
and finely chopped
cups cooked jasmine rice, chilled
large egg, lightly beaten
teaspoon rice vinegar
teaspoons sesame oil
teaspoon fish sauce
teaspoons soy sauce, reduced
sodium
cup thinly sliced scallions
pinch sea or kosher salt
tablespoon chopped fresh cilantro
Oven Central
®
pan if desired. Preheat to 350ºF with the top
element off.
swirling pan to cover the cooking surface
evenly. Add carrots, snow peas, garlic and
ginger. Sauté until bright and still crisp,
about 1½ to 2 minutes. Carefully remove
and reserve.
the rice; stir-fry, allowing rice to sit about 45
seconds between stirs, until rice has just
browned, about 3 to 5 minutes.
egg and let it cover half of the pan, being
sure not to let it touch the rice. Cook egg,
breaking up with a spatula while cooking.
Once egg has cooked, mix with rice.
the remaining ingredients. Taste and adjust
seasoning accordingly.
Nutritional information per serving
(based on 4 servings):
Calories: 249 (23% from fat) • carb. 43g • pro. 5g
• fat 6g • sat. fat 3g • chol. 54mg • sod. 214mg
• calc. 38mg • fiber 2g
with baking
™