How to break routines – Parsley and Lemon Chicken
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, 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
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
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.