Author Notes: This lemon-lime chicken is meant to be consumed on a calm river, as the boat makes its way slowly across the water. —THE MATH CHEF
small chickens, skinned and cut into eighths
medium-sized sweet Vidalia onions, minced
tablespoons olive oil, preferably organic extra-virgin
tablespoon olive oil, preferably organic extra-virgin
teaspoon freshly ground black pepper, "fine" setting
- Place the chicken eighths into a stainless steel bowl, and thoroughly combine with the lemon-lime marinade.
- Cover the bowl, and refrigerate overnight, or 12 hours.
- Take a heavy-bottomed frying pan, and over a medium flame, heat the olive oil. In batches brown the onions.
- Remove the onions, and in batches, brown the chicken eighths on both sides.
- When all of the chicken eighths have been thoroughly browned, return them to the pan and add the browned onions. Cover the pan and let it simmer until the chicken parts are completely cooked, adding oil as necessary. It's very important to make sure that the chicken eighths are completely cooked through.
- Remove the pan from the flame and place the chicken parts on a platter.
- Combine all of the ingredients and thoroughly whisk them into an emulsion.
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch