Lemon Chicken, Cabbage and Carrots
Lemon Chicken, Cabbage and Carrots is my way of making Sunday supper with ease. Growing up we at a lot of chicken and pork. My nonna made pork shoulder over cabbage which was the ultimate comfort food. I will have to attempt that one day. Today, my lemon chicken will do. To compliment the dish, I make my lemon risotto, which will become one of your favourites.
Chicken Business
Growing up in little Italy, we had a butcher named Mike Nanne who owned the small grocery store and most of our meat came from his place. I remember the big wood block that mike used; he was the kindest man. He would often give us candy and he allowed all the immigrants to shop at his store and run-up a tab. My dad would always hurry to bring him money on pay-day and Mike always gave us candy. I loved living in Little Italy of Sault Ste. Marie; we were one big happy and helpful family.
For some reason, we also had a man who delivered live chickens to our house. I know, it was another world. I didn’t like to watch nonno kill the chickens, but I liked to watch nonno pluck the feathers, and I do remember that the chicken was tastier than now. Today, my chicken comes from a local butcher and it is a free range.
The chicken seasoned and ready to marinade in the refrigerator.
The cabbage, carrots, and onions go into the oven first. 
Chicken browning in skillet before it goes over the cooked vegetables
The apples and raisins poured over the vegetables and then tossed.
It’s done and out of the oven.
An up-close look.
Lemon Chicken, Cabbage and Carrots
Sunday Supper all in one pan.
Ingredients
The Chicken
- 1 whole chicken cut up
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp garlic powder
- 2 tbsp Italian Seasoning
- 4 tbsp lemon juice
- 1 tsp freshly ground black pepper
The Cabbage and Carrots
- 1 medium savoy cabbage
- 4 medium carrots
- 2 large onions
- 1/2 cup white wine
- 2 medium apples
- 1/2 cup raisins
- 3 tbsp olive oil
- salt and pepper
- 1 tbsp fennel seeds
The Lemon Rice
- 1 cup arborio rice
- 1 cup chicken stock
- 1 large egg
- 1 tbsp cornstarch
- 1 whole lemon juiced and zested
- 1 tbsp lemon zest
- 3 tbsp butter
- 3 tbsp grated parmesan
- 1 tbsp chopped parsley
Instructions
The Chicken
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Cut the Chicken into small pieces.
Sprinkle with all the spices, olive oil and lemon juice.
Put in the refrigerator for at least 4 hours.
Put a large skillet on the stove and brown the chicken.
Place on a plate and keep warm.
In the same skillet, add the apples and raisins with 1/4 cup of water to pick up the brown bits. Set aside.
The Cabbage and Carrots
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Slice the cabbage into wedges and then finely slice.
Julienne the carrots into medium pieces.
Slice the onions.
Soften raisins by placing in 1 cup of warm water.
Slice apples into thin slices.
Toss cabbage, carrots and onions with the olive oil,fennel seeds, salt and pepper. Cover with tin foil.
Put into a 375 F oven for 30 minutes.
Take out of the oven and add the apples and raisins.
The Lemon Rice
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Boil the Arborio rice according to the package instructions. Strain and keep warm.
In a small saucepan blend the egg, stock and cornstarch and cook over medium heat.
When it thickens and comes to a boil, remove from heat.
Stir in the lemon juice, butter, parmesan cheese and lemon zest.
Add some chopped parsley.
Pour 3/4 cup of this sauce over the rice and mix.
Cooking the chicken with the Cabbage and Carrots
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After the cabbage, carrots, onions roast for 30 minutes. Add the apples and raisins and toss.
Now place the browned chicken on top. Cover with thin foil.
Return to the 325 F oven for one hour.
After one hour uncover and cook for another 30 minutes.
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