Pollo al limone is a classic dish I grew up with.Sadly,my mom’s recipe was lost during a storm that flooded our basement when we had just ,moved into our home.Luckily,years later,I came across this amazing recipe from the famous Rao’s restaurant in east harlen NY,it is a small,whole in the wall restaurant,where you have to wait a life time for a reservation,sadly never had the luck. This recipe is so simple to prepare,yet so delicious.Love it served with a simple spinach and tomato salad,some classic roasted potatoes and,ofcourse,crusty bread to mop up the sauce.
Photograph by Rahul Mahtani
2 2 1/2 to 3 pound broiling chickens,halved
1/4 cup chopped parsley
To attain maxium heat,preheat broiler for at least 15 minutes before using.
Broil chicken halves,turning once,for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with fork.
remove chicken from broiler,leaving broiler on.Using a very sharp knife,cut each half into about 6 pieces(leg,thigh,wing,3 small breast pieces).
Place chicken on a baking sheet with sides,of a size that can fit into the broiler.Pour Lemon sauce over the chicken and toss to coat well.
Return to broiler and broil for 3 minutes.Turn each piece and broil for an additional minute.
Remove from broiler and portion each chicken onto each of 6 warm serving plates.
Pour sauce into heavy saucepan.Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
LEMON SAUCE2 cups lemon juice (Please use freshly squeezed,it really makes a difference)
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 tsp minced garlic
1/2 tsp dried oregano ( I use fresh Greek oregano in the summer,about 1 T)
Salt and pepper to taste
Combine all ingredients together and whisk .Cover and refigerate until ready to use.Whisk vigorously before using.