Tastes Like Vintage: Anna Morse’s Lemon Chicken 1

Antique chicken chromolithograph by Cabinet of Treasures

6 to 8 pieces chicken or 4 large boneless, skinless, chicken breasts
5 tablespoons fresh lemon juice
1/3 cup flour
1 1/2 teaspoon salt
1/2 teaspoon paprika
3 tablespoons extra-virgin olive oil
2 tablespoons butter, softened to room temperature
2 lemons, sliced 1/8 to 1/4 inch thick
3 tablespoons firmly packed brown sugar
1 cup low-sodium chicken stock

1. Coat the bottom and sides of a 9 inch by 13 inch ovenproof glass baking pan with vegetable spray. If using a metal pan, line with foil, and coat with vegetable spray. Pat chicken dry with paper towels. Place lemon juice into a shallow bowl. Dip chicken in lemon juice, place on platter and set aside. Pour remaining lemon juice into the prepared pan.

2. Place flour, salt, and paprika in a plastic bag. Add chicken, seal, and shake to coat with flour. Place chicken in a strainer and tap over sink to remove excess flour. Set aside

3. Set the oven rack to the middle position. Preheat the oven to 375 degrees F.

Metal Vermay roosters by Ani and Rose

4. Melt olive oil and butter in large, heavy frying pan over medium heat. Add chicken and cook until both sides are golden brown. Remove chicken to prepared baking pan and scatter lemon slices over. Sprinkle with brown sugar.

5. Pour chicken stock into frying pan and set over medium heat and simmer, scraping with a wooden spoon to retrieve all of the browned bits clinging to the bottom of the pan. Cook until slightly thickened. Pour sauce into a corner of the baking pan, being careful not to disrupt the lemon slices and the brown sugar topping. Gently shake pan to distribute the sauce over bottom. Cover pan with foil and bake until chicken is cooked through, about 30 minutes for boneless chicken breasts, 40 to 45 minutes for bone in pieces of chicken. Baste with pan juices at least once during cooking. Serve on a bed of saffron rice.