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

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

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

Instructions

  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