How to break routines – Parsley and Lemon Chicken

parsley and lemon

It’s time for something savoury, there have been far to many sweet things here lately and although I love to bake and eat sweet things, it is only a small part of what I make in my kitchen.  Because like most of us, when I’m working from home, I cook dinners and lunches, lunches and dinners over and over again. Sometimes when I’m on a rut, I even cook more or less the same repertoire over and over again as well. Right now I am definitely doing it, I was so inspired in Sweden to cook up new things but back in Italy I fell into the same old routine again. I have been thinking of how to break out of it, it is not as easy as snapping your fingers but maybe picking up one of the many cookbooks I have and decide that I have to use it for a week? Or at least cook seven meals out of it? I think I will try that but which one will I choose? Do you have any suggestions of cookbooks that are really good for everyday meals? And that is more or less in the style of how I cook? I might even invest in a new cookbook if it is a trusty one…

Parsley and Lemon Chicken

 

Parsley, or prezzemolo as it is called in Italian, is ever present in Italian cooking; few are the dishes that don’t have a whiff of parsley in it. Here I have paired it with lemon and various chicken parts, but you can use the ‘marinade’ on any parts of the chicken with the same great result.

Parsley and Lemon Chicken
4 servings

500- 600 gr chicken, thighs, clubs or breasts
1 big bunch of parsley, about 4-5 tbsp when chopped
2-3 slices of lemon
1 small onion, preferably fresh
1 clove of garlic
salt
extra-virgin olive oil

Put the chicken pieces in a bowl.

Run the parsley, the onion and the garlic in a blender or chop them finely.

Quarter the lemon slices into smaller pieces and mix these, salt, parsley and the olive oil in a bowl, add the chicken and stir well.. Cover the bowl and put it in the fridge to rest for at least 2-3 hours. If you remember, stir now and then.

Take the bowl out of the fridge to warm up the chicken before you fry it in some olive oil in a skillet. If you don’t like fried lemon, take away all the pieces before.

Stir fry the chicken until golden and until completely cooked and serve.

 

L