Chicken Braised in Soy Sauce and Lemon

From How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food

Cookbook

Author(s): Mark Bittman

Page 646

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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Zosia

12 years ago

★ ★ ★ ★ ★ 4/5

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Quick and tasty way to prepare bone-in chicken pieces. I browned skinned thighs so they wouldn’t be quite so pale so braising time was short and the chicken, moist. Though the author compares the flavour of the sauce/braising liquid to teriyaki, it wasn’t nearly as sweet and the lemon juice added brightness.

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