Manual Cuisinart MSC-800 Series (page 15 of 32) (English)

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Lemon Chicken

with Rosemary

By the end of the cooking time,

the chicken in this dish falls apart,

making for a light and lemony dish that

will soon be a favorite.

Settings: Brown/Sauté

Roast

Makes 8 servings

1 teaspoon extra virgin olive oil

4 pounds bone-in chicken thighs,*

trimmed of excess visible fat with

skin kept intact

1¼ teaspoons kosher salt, divided

¾ teaspoon freshly ground black

pepper

½ cup unbleached, all-purpose flour

3 large onions, halved and sliced

6 garlic cloves, roughly chopped

3 fresh rosemary sprigs

½ cup fresh lemon juice

¾ cup chicken broth, low sodium

1 tablespoon lemon zest

1 lemon, thinly sliced

chopped rosemary for garnish

1. Put the oil into the cooking pot of the

Cuisinart

Multicooker set to Brown/Sauté

at 400°F.

2. Season the chicken thighs on both sides

with 1 teaspoon of salt and all of the

pepper. Dredge the chicken thighs in flour

to coat lightly.

3. Once unit is heated, put about half of

the chicken, skin side down, into the hot

cooking pot (usually about 6 thighs fit in the

skillet at a time. You do not want to crowd

the pan, because the chicken will not brown

properly). Brown on both sides, about 6

to 8 minutes per side. Chicken will release

from the pot once it has browned. Reserve.

Repeat with remaining chicken thighs.

5. Reduce heat to 375°F. Sauté onions and

garlic for 6 to 8 minutes until softened.

Stir in the rosemary sprigs and remaining

¼ teaspoon of salt. Add the lemon juice,

scraping up any brown bits that may remain

on the cooking surface with a wooden

spoon. Let juice come to a boil and reduce

by half, about 5 minutes. Add the chicken

broth and lemon zest and let come to a boil.

6. Nestle the browned chicken thighs in the

onion mixture. Place lemon slices on top

of the chicken.

7. Switch unit to Roast at 250°F. Cover and

cook until thighs are cooked through

(165° to 170°F), about 1 hour.

8. Garnish with the chopped rosemary. Serve

immediately in shallow bowls with rice or

mashed potatoes.

*Chicken thighs are the preferred choice, but

if you prefer light meat over dark, bone-

in chicken breasts will work as well. Just

be sure to increase the liquid to 1 cup

and reduce the cooking time by a bit. Start

checking the meat after 30 minutes

(the internal temperature should be 165°F).

Nutritional information per serving:

Calories 342 (26% from fat) • carb. 16g • pro. 47g

• fat 10g • sat. fat 2g • chol. 188mg • sod. 568mg

• calc. 72mg • fiber 2g

why are lights flashing once time and temp are set Submitted on 7-10-2022 at 15:57
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Cuisinart MSC-800 Series Manual

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