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Lemon Pepper Chicken

Servings

4

Serving size

4 ounces chicken with onions
COOKING TIME
45 minutes

This recipe can easily be multiplied.

Lemon Pepper Chicken

Ingredients

16 ounces Boneless, skinless chicken thighs (cubed)
1 tsp., ground Black pepper
2 lb. White onions (thinly sliced)
1 tsp. Lemon zest (minced)
1/4 tsp. Salt
1/4 cup White wine
1 cup No salt added vegetable stock

Instructions

Place a small stock pot or medium dutch oven in the oven and preheat to 400°F.

When the pan is hot, remove and place over high heat.

Add the chicken thighs and cook for about 3 minutes.

Turn frequently, and when the chicken thighs are lightly browned, add the black pepper and onions.

Cook for another 4 minutes. Toss frequently.

Add the lemon zest, lemon juice, salt, white wine, and vegetable stock.

Stir and cover.

Place the covered pot in the oven and cook for 15 minutes.

Remove from the oven, stir gently and return to the oven uncovered.

Braise uncovered for another 20 minutes.

Serve.

Serve this recipe with one of these starch side dishes.

Cheese Grits

Place the water in a medium sauce pan over high heat. When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes, stirring to…

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Plain Grits

Place the water and salt in a large sauce pan over high heat. When the water boils, slowly pour in the grits while whisking continuously. Reduce the heat to a simmer and cook for about 15 minutes. Whisk frequently. When the grits are nearly done most of the water will…

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Romano Grits

Place the water in a medium sauce pan over high heat. When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes stirring to…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

Braising is usually thought of as a cooking technique for inferior cuts of meat. I think that is somewhat misleading. You can braise almost anything – the technique is simply cooking an ingredient in a small amount of liquid. It is most often done in the oven inside a covered pot (but also in an uncovered pot).

"Let's be honest, we all love a roast, but Sunday lunch could be a huge plate of salade nicoise; it could be eggs benedict; it could be a barbecue. The important thing is you're making an effort, and you're all together."

John Torode