Pollo al limone Tuscany
Preparation - Medium - needs several hours to marinate
Serves 4 - 6 Use any fresh herbs that are available - even plain parsley is delicious, and in summer fresh basil gives the dish an entirely new perspective.
2 fresh lemons, preferably organic
1 cup dry white wine
1/4 cup plus 2 Ts extra virgin olive oil
5 Ts minced fresh herbs: sage, thyme, rosemary, parsley, or others according to what's available
2 cloves garlic, peeled and minced
3 to 4 pounds chicken, preferably free-range, cut in serving pieces (a whole bird, cut up, or chicken parts, according to your preference)
Salt and freshly ground black pepper to taste
Large bowl to marinate, frying pan, oven-proof dish or casserole.
GRATE the zest of the lemons into a bowl large enough to hold all the chicken pieces, then squeeze in all the lemon juice, holding back the seeds. Whisk in the wine, 1/4 cup of the olive oil, the herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours. (Or prepare the chickens in the morning and refrigerate them until time to start dinner.)
WHEN ready to cook, preheat the oven to 350 degrees F.
HEAT the remaining 2 Ts of olive oil in a large frying pan. Drain the chicken pieces, reserving the marinade, and saute' them over medium heat until they are golden and crisp on all sides, about 5 to 7 minutes to a side. Place the chicken in an oven dish large enough to hold all the pieces in one layer. Pour the remaining marinade into the frying pan and bring to a boil, scraping up any brown bits remaining in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for 25 to 30 minutes, or until the chicken pieces are done (juices will run clear yellow when you prick a piece with a fork). Taste for seasoning, adding salt and pepper if desired.
SERVE immediately in the dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.