Because You Have to Eat Every Day!

A very simple dish I came up with after cooking a few pieces of chicken the other day and adding some white wine. I was thinking about adding the lemon juice to beaten eggs and add them to the sauce like with Avgolemono soup (remember to mix beaten eggs gradually with hot stock before adding to the pot or you will have a pot of scrambled eggs!). Maybe next time. I cut up the chicken as I do when making paella and freeze the parts that I leave out like the back, the wing tips, drumstick tips, and the breastbone. I de-bone the thighs as well as the breast as this just makes the dish a bit more elegant and easier to eat. I used my ginormous new pot for this dish even though it barely fits on my diminutive stove.  

 

Lemon Chicken Pasta

Ingredients:

1 Whole Chicken
2 Zucchinis
3-4 Garlic cloves
1 Glass White Wine
1 Cup Chicken Stock
2 Lemons (juiced)
3 Tbsp. Butter
Flour
Penne Pasta
3 Bay Leaves
Parmesan Cheese
Salt, pepper

First slice the zucchini and sauté it in olive oi,l adding a bit of salt. Take it out of the pot and add more oil, the bay leaves, and turn up the heat.

Cut the chicken into small pieces and partially debone it. Cover chicken with flour.  Fry the chicken pieces and brown well.  Deglazed the pan with the wine. Next add the stock and check for seasoning.  Add the lemon juice to taste.  Then add the cooked zucchini. Simmer for a few minutes and then add the cooked penne but make sure it is VERY al dente as it will continue to cook in the sauce. Add Parmesan to individual servings.