Meyer Lemon Chicken

Ingredients

• 0.8 teaspoon pepper black divided
• 2 tablespoons butter 
• 1 cup chicken stock see unsalted divided (such as Swanson)
• 1 teaspoon cornstarch 
• 0.5 cup wine dry white
• 1 tablespoon parsley fresh
• 0.5 teaspoon thyme sprigs fresh chopped
• 4  garlic clove thinly sliced
• 1 teaspoon kosher salt divided
• 1  lemon zest seeded cut into 1/4-inch-thick slices and
• 2 tablespoons meyer lemon juice fresh
• 2 tablespoons olive oil divided
• 2 ounces olives pitted
• 1 pound potatoes - remove skin red quartered
• 0.3 cup shallots finely chopped
• 2  chicken thighs bone-in
• 2  chicken breast halves bone-in halved

Equipment

• frying pan
• oven
• whisk
• kitchen thermometer

Directions

1. Preheat oven to 40
2. Heat a large ovenproof skillet over medium-high heat.
3. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray.
4. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over.
5. Place pan in oven.
6. Bake at 400 for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 16
7. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean).
8. Add 1 tablespoon oil to pan; swirl to coat.
9. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned.
10. Remove potatoes from pan.
11. Add lemon slices to pan; cook 1 minute on each side or until browned.
12. Remove lemon from pan.
13. Add remaining 1 tablespoon oil to pan; swirl to coat.
14. Add shallots and garlic; saut 2 minutes, stirring occasionally.
15. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
16. Return potatoes and lemon slices to pan.
17. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender.
18. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk.
19. Add cornstarch mixture and olives to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.
20. Prepare Meyer Lemon Chicken through step 3, decreasing potatoes to 12 ounces, omitting lemons and shallots, and substituting 2 cups (1/2-inch-thick) slices carrot, 2 cups (1/2-inch-thick) slices celery, and 1 large red onion, cut into 12 wedges. Cook vegetables for 10 minutes, stirring occasionally. Substitute 1 tablespoon chopped fresh oregano for thyme. Return vegetable mixture to pan.
21. Combine 1 1/2 cups unsalted chicken stock and 2 teaspoons cornstarch.
22. Add stock mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; bring to a boil. Cook 1 minute. Stir in 2 tablespoons butter and 1 tablespoon fresh lemon juice. Return chicken to pan.
23. Sprinkle with 1 tablespoon chopped fresh parsley.
24. Serves 6 (serving size: 1 breast piece or 1 thigh, about 1 cup vegetable mixture, and about 1/4 cup sauce)
25. Calories 399; Fat 7g (sat 2g); Sodium 533mg