My grandmother made a warm lemony stew that she claimed would cure anything. Mimi’s Lemon Butter Chicken has been an all time family favorite for at least three generations. Cold? Flu? Sore Throat? All of these were soothed by this simple stew. Wait a minute. Nervous stomach, depression and heartache were eased as well, for all I know. What I know for sure is whether we were sick or not, Mimi’s Lemon Butter Chicken has very few ingredients and what’s amazing is that it turns out so well- Every. Single. Time. And it sure doesn’t taste like medicine! I make no claims of actual medicinal qualities beyond the obvious- we all feel better after eating it! Served simply with tiny soft yeast rolls, a mixed green salad with a creamy lemon dressing- it’s easy enough for weeknight meals yet makes a regular appearance here at Camellia’s Cottage with a simple dessert for Sunday Dinner. Here’s wishing you a healthy and happy new year.
Love y’all, Camellia
Mimi’s Lemon Butter Chicken
- 4 split chicken breasts bone in, skin on
- 3 lbs. 6-8 medium peeled potatoes (such as russet) cut in large chunks
- 3/4 cup fresh squeezed lemon juice do not substitute, may use zest of up to 2 lemons)
- 1 stick butter, cut in 4-6 segments no substitutes
- Salt and Pepper generously fresh cracked black pepper preferred
- 1 quart water may need more to cover potatoes
- Preheat oven to 375 degrees. Meanwhile, pat chicken breasts dry- salt and pepper generously. Place cup up potatoes in a large covered pot. Cover with water, Salt generously. Place Chicken Breasts on top of potatoes, do not cover with water. Pour fresh lemon juice and zest over chicken. Evenly space chicken and place segments of butter over chicken. Salt and Pepper again. Cover pot with oven safe lid. On stovetop, bring stew to a boil. Carefully remove from heat and transfer covered pot to preheated oven. Bake for 1 1/2 hours or until chicken is done. (Falling off the bone is desired.) When done, remove from oven, carefully remove chicken from the pot. Allow to cool slightly. Remove chicken skin and bones. Shred or chop cooked chicken breasts and return to the pot, stirring in gently with broth and potatoes. To serve: Remove chicken and potatoes with slotted spoon to a plate, pass small bowls of hot broth. May also be served in large bowls as a stew. Any leftovers? Reheat and mash potatoes slightly to serve as a soup.
- Please do not substitute chicken broth or stock instead of water, this makes it’s own rich broth.
- You must not use boneless chicken or the broth will not be enriched.
- Any herbs, seasonings or vegetables beyond what the recipe calls for will change the recipe entirely!