Multi-Cooker Braised Lemon Chicken
Lemon lends bright flavor to this savory chicken dish, which cooks to tender perfection in the Philips multicooker. A mandoline makes fast work of cutting the lemon into paper-thin slices.
- 1 chicken, about 3 1/2 lb. (1.75 kg), cut into 10 pieces
- Kosher salt, to taste
- 3 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/4 cup (1 1/2 oz./45 g) minced shallots
- 1/3 cup (3 fl. oz./80 ml) dry white wine
- 3/4 cup (6 fl. oz./180 ml) low-sodium chicken broth
- 1 1/2 tsp. grated lemon zest
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 6 paper-thin lemon slices, seeds removed
- 1/4 cup (1/3 oz./10 g) chopped fresh basil or flat-leaf parsley
Season the chicken generously with salt.
Set a Philips multicooker on the brown/sauté setting and set the cook time to 30 minutes. In the multicooker, melt 1 Tbs. of the butter with the olive oil. Working in batches, add the chicken and cook, turning with tongs as needed, until browned, about 10 minutes per batch. Transfer to a plate.
Add the shallots to the multicooker and cook, stirring, for 30 seconds. Add the wine and cook for 1 minute, then add the broth, lemon zest, lemon juice and lemon slices. Return the chicken to the multicooker, stacking the pieces so that the breasts are on top.
Change the setting to stew/soup and set the cook time to 30 minutes. Close the lid and cook until the chicken is opaque throughout. Using tongs, transfer the chicken to a platter and cover loosely with aluminum foil.
Change the setting to boil/steam and set the cook time to 10 minutes. Close the lid and boil until the sauce is reduced by half. Stir in the remaining 2 Tbs. butter, then turn off the cooker. Stir in the basil and adjust the seasoning with salt. Drizzle the sauce over the chicken and garnish with the lemon slices from the sauce. Serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen