Lemon Chicken Recipe


Organic bone-in chicken cut into eight pieces to serve (2)

1 cup diced Yukon gold potatoes.
12oz (about three to four links) Sweet Italian natural casing sausage.
3 cloves of Garlic
2 Shallots or onions (3/4 cup)
1 tsp Mediterranean sea
1 cup Extra virgin olive oil
2 fresh Meyer Lemons cut in half (use net or cheese cloth for squeezing. )
1 cup dry white wine (I prefer Chardonnay)

Preheat oven to 425°F


Season chicken lightly with sea salt.
Heat oil in cast iron skillet or saute pan over medium-high.
When it simmers, add chicken to pan make certain for safety you place it away from you.
Next add sausage. Sear the meats on each side to get a golden brown (about 2-3 minutes)

Now add the potatoes. Make certain to get everything in the extra virgin olive oil for even cooking.
Add a pinch more salt and place in the oven for about 20 minutes.
In a sauce pan on Medium high heat extra1/2 cup extra virgin olive oil.
Add shallots and garlic to pan and cook, stirring occasionally, until soft and golden.
Add a pinch of sea salt. Stir, add ¼ cup of white wine.

Allow to simmer. Sauce will begin to thicken now add fresh Oregano.
Add ¼ cup chicken stock. Add ¼ cup cold butter to sauce then stir in.
Bring pan to High heat continue stirring now Squeeze fresh Meyer lemon in and stir.
Once Chicken is finished in oven plate and pour sauce evenly over and serve.