Italian Lemon Chicken
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INGREDIENTS 2 fryer chickens Mix together 1 teaspoon each fresh: oregano, thyme, basil and rosemary, or     1/2 teaspoon each dried Flour White pepper Salt 2 tablespoons olive oil 1/3 cup fresh lemon juice 1/3 cup dry white wine 1/3 cup chicken stock 1 cup fresh Roma tomatoes, skinned, seeded, and cut into slivers Cut the chickens in half lengthwise. Cut each half-chicken into 2 pieces; thigh with leg and breast with wing. Debone the thigh and leg, cutting the meat along the bones. Cut off the 2 small end sections of the wing and take the meat off the breastbones. Retain skin on all pieces. Lightly sprinkle with white pepper, salt and herbs. Sprinkle with flour. In a large ovenproof sauté pan, sauté the chicken skin-side down in the olive oil over medium-high heat until golden, turn pieces over. Deglaze the pan with lemon juice, the wine, and the stock. Place the pan into a preheated 400 degree oven and continue cooking the chicken 12 to 14 minutes until the pieces are firm, but not hard. Remove to the stovetop and let sit for 3 minutes. Place chicken on a warmed platter. Reduce the liquid in the sauté pan over high heat until the consistency of sauce, add the Roma tomato slivers just before finishing. Makes 4 servings NOTE - I purchase my chickens whole because it is more cost effective. If you prefer, buy whole chickens already cut up.