374-Potato Crusted Lemon Chicken, Bacon, Shallots, Basil

Podcast: Play in new window | Download

Here is a simple recipe that produces amazing results. Takes less then 30 minutes start to finish. It comes with a jazzy lemon sauce that is bright yet rich…a show stopper!

I strongly prefer chicken thighs for this one, chicken breasts are, well….dry! Stick to the thighs but also note that I prefer boneless skinless thighs.

Potato Crusted Lemon Chicken, bacon, shallots, basil

 

Print

Author: Chef Keith Snow

Ingredients

• 8 chicken thighs
• 4 tbs potato flakes
• 2 tbs ghee
• 1 tsp pink salt
• 1 tbs butter
• 3 garlic cloves minced
• 1 shallot, sliced
• 3 slices bacon, diced
• juice of one lemon
• zest of one lemon
• handful washed basil
• 1 cup chicken broth

Method

1. lay thighs out has sprinkle them w salt has potato flakes.
2. In a heavy bottom skillet or dutch oven over medium heat, (something nonstick is nice) slowly brown the chicken unit lit’s crisp, flip, brown the other side and transfer to a plate.
3. Add butter to pan, shallots, bacon and garlic, cook 4-5 minutes or until bacon is cooked.
4. Add lemon juice, zest and chicken broth, bring to boil, reduce by half (add 1 tsp potato flakes to thicken) then add basil.
5. Pour lemon sauce over chicken….live large!!

3.5.3226