INGREDIENTS:

  • 1 pasture raised chicken, cut into 8 pieces
  • 3 Tbs. grass fed butter
  • 2 Tbs. coconut oil or sustainable Red Palm oil
  • 1/2 minced onion
  • 3 cloves of minced garlic
  • 1/3 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tsp. grated lemon zest (organic, unwaxed)
  • 1/4 cup fresh lemon juice
  • 6 paper-thin lemon slices, deseeded (organic, unwaxed)
  • Himalayan salt & Pepper to taste
  • 1/3 cup chopped fresh organic basil
  • 1/4 cup of Raw Parmesan shavings

INSTRUCTIONS:

OVEN METHOD

  1. Preheat oven to 325 degrees F
  2. Skin all the chicken pieces and cut each breast in half crosswise.
  3. Season each piece with Himalayan salt and pepper.
  4. In a large Dutch Oven, melt 2 tbsp of butter and the coconut oil or Red Palm oil over high heat.
  5. Working in batches, brown the chicken pieces on all sides and remove to a plate.
  6. Once all the pieces have been browned and removed from the pot, add the minced onion and sauté for about 1 minute or until translucent, stirring occasionally.
  7. Add the white wine, boil for about 1 minute and then add the chicken stock, lemon juice, zest and slices. Then add the chicken pieces, placing the breast pieces on top of the other pieces.
  8. Cover with lid and put the pot in the oven and bake for 1 hour.
  9. Remove from oven and transfer the chicken pieces and the lemon slices into a serving dish covering it with aluminium foil (I actually just pop the dish in the microwave to keep warm.)
  10. Strain the leftover juices through a fine mesh sieve into a large skillet and discard the rest. On high heat, reduce the juices to about 1/2. This will take 5 – 10 minutes (You will see that the sauce starts to thicken a little.)
  11. While the sauce is reducing, cut the remaining 2 tbsp of butter into cubes and put them in the freezer (just for 5 – 10 minutes, the time it takes for the sauce to reduce).
  12. Remove from heat, add in the butter pieces and swirl the skillet until the butter has melted.
  13. Add salt and pepper to taste and the chopped basil. Pour sauce over the chicken and sprinkle with Parmesan shavings.

PRESSURE COOKER METHOD

  1. Skin all the chicken pieces and cut each breast in half crosswise.
  2. Season each piece with Himalayan salt and pepper.
  3. In the pressure cooker, melt 2 tbsp of butter and the coconut oil or Red Palm oil over high heat.
  4. Working in batches, brown the chicken pieces on all sides and remove to a plate.
  5. Once all the pieces have been browned and removed from the pressure cooker, add the minced onion and sauté for about 1 minute or until translucent, stirring occasionally.
  6. Add the white wine, boil for about 1 minute and then add the chicken stock, lemon juice, zest and slices. Then add the chicken pieces, placing the breast pieces on top of the other pieces.
  7. Lock the lid, bring up to pressure and cook for 10 minutes. Quick Release the pressure and open the lid.
  8. Transfer the chicken pieces and the lemon slices into a serving dish covering it with aluminium foil (I actually just pop the dish in the microwave to keep warm.)
  9. Strain the leftover juices through a fine mesh sieve into a large skillet and discard the rest. On high heat, reduce the juices to about 1/2. This will take 5 – 10 minutes (You will see that the sauce starts to thicken a little.)
  10. While the sauce is reducing, cut the remaining 2 tbsp of butter into cubes and put them in the freezer (just for 5 – 10 minutes, the time it takes for the sauce to reduce).
  11. Remove from heat, add in the butter pieces and swirl the skillet until the butter has melted.
  12. Add salt and pepper to taste and the chopped basil. Pour sauce over the chicken and sprinkle with Parmesan shavings.

Bon Appetit!

 

Weiser Tip: For variation, change up the herbs by using thyme and/or rosemary instead of basil. Just add a few sprigs of each/either to the dish while cooking!

(Adapted from Williams-Sonoma)