Grandma’s Lemon Chicken – Italian Family Recipe

This is my grandmother’s lemon chicken, made just the way she used to make it. It is one of those dishes I remember with particular affection, and whenever I prepare it, I think of her.

Perhaps my conviction that it is absolutely delicious has something to do with the memories and feelings attached to it. I won't rule that out! But I doubt you'll be disappointed if you give it a try.

It is a simple, homely dish, with tender chicken, a creamy vegetable base and the fresh flavour of lemon. Nothing elaborate, just the kind of cooking that stays with you long after the meal is over.

Grandma’s Lemon Chicken

Yield: 3 servings
Preparation time: 15 minutes (estimate)
Resting time: None
Cooking time: About 30–40 minutes (estimate)
Total time: About 45–55 minutes

Ingredients

• 6 skinless chicken thighs

• Plain flour, as needed

• 2 untreated lemons

• 1 large carrot

• 1 celery stalk

• 1 white onion

• Salt and freshly ground black pepper, to taste

• 6 tablespoons olive oil

• A handful of chopped fresh parsley

Method

1. Lightly coat the chicken thighs in flour.

2. Heat the olive oil in a frying pan and brown the chicken on both sides. Remove the thighs from the pan and set aside.

3. Finely chop the celery, carrot and onion. Add them to the same pan, using the cooking juices left by the chicken. Season with salt and pepper and cook for a few minutes.

4. Add a little water and continue cooking for another 5 minutes.

5. Return the chicken to the pan. Add a little more water if necessary, keeping the sauce thick and creamy rather than watery. Cook until the chicken is thoroughly done.

6. Just before removing the pan from the heat, add one lemon, sliced and carefully trimmed of its peel, white pith and seeds, together with the juice of half the other lemon and a handful of chopped parsley.

7. Stir well, adjust the seasoning and serve hot.