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chicken thighs lemon juice salt oil onion tomatoes sugar white wine chicken broth butter bananas Parmesan cheese
Viewed: 36 - Published at: 3 years agoIngredients
- 4 lbs chicken thighs, and legs (attached)
- 14 cup fresh lemon juice
- salt, milled pepper
- 3 tablespoons oil
- 1 medium onion, chopped
- 6 plum tomatoes, seeded, chopped
- 1 pinch sugar
- 1 cup dry white wine
- 12 cup low sodium chicken broth
- 3 tablespoons butter
- 6 firm-ripe bananas, halved lengthwise
- 12 cup grated parmesan cheese
Method
- Rinse chicken and pat dry with paper towels.
- Rub it all over with lemon juice and sprinkle well with salt and pepper.
- In a deep, heavy-bottomed skillet or Dutch oven with a lid, heat the oil over medium heat.
- Brown chicken on all sides until golden brown.
- Remove from skillet and keep warm.
- Add the onion, tomatoes and sugar to pan and cook, stirring, until soft.
- Return chicken pieces to pan, add the wine and broth, and bring to a simmer.
- Lower heat and cover pan.
- Simmer until chicken is tender, about 45 minutes.
- Set aside and keep warm.
- In another large skillet, heat butter and saute banana halves on both sides until golden brown.
- Arrange bananas on top of the chicken in the skillet and sprinkle them with the Parmesan.
- Turn heat on low, cover and cook just until cheese melts.
- Use a large spatula to transfer the chicken with banana on top to plates.
