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Meyer Lemon-Braised Chicken

Made with our time-saving braising base, this chicken dish is falling-off-the-bone tender and boasts the bright flavors of Meyer lemons.

Ingredients:

  • 1 chicken, about 4 lb., cut into 8 pieces
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 jar Meyer lemon braising base
  • Cooked noodles or mashed potatoes for serving

Directions:

Season the chicken with salt and pepper.

Slow-cooker method: In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Transfer the chicken to a slow cooker and add the Meyer lemon braising base. Cover and cook on low according to the manufacturer’s instructions until the chicken is fork-tender and pulls apart easily from the bones, about 4 hours.

Oven method: Preheat an oven to 350°F. In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Return all the chicken to the pot and add the Meyer lemon braising base. Cover, transfer the pot to the oven and bake until the chicken is fork-tender and pulls apart easily from the bones, about 1 hour.

Skim the fat off the sauce. Remove the skin from the chicken, if desired. Serve with noodles or mashed potatoes. Serves 4 to 6.

Williams-Sonoma Kitchen.