Pan-Seared Chicken Ladoregani | Juicy Greek Dinner
(0)
25 min
Quick
Sezamo
Kotopoulo Ladoregani este o capodoperă a tavernelor grecești: pulpe fragede de pui rumenite impecabil la tigaie, scăldate într-o emulsie aromatică Ladolemono din ulei de măsline extravirgin, suc proaspăt de lămâie, vin alb și oregano mediteranean. O cină completă, vibrantă și plină de savoare, gata pe masă în doar 25 de minute.
Preparation method
Ingredient preparation
Pat the boneless chicken thigh pieces dry with paper towels to eliminate excess moisture. Cut them into bite-sized pieces (about 4-5 cm) and season generously with half of the sea salt and ground black pepper.
In a small bowl or jar, prepare the Ladolemono sauce: whisk the extra virgin olive oil with the freshly squeezed juice of 1 1/2 lemons, dried oregano, and finely crushed garlic until the mixture becomes an aromatic, opaque emulsion. Cut the remaining half of the lemon into thin slices.
Browning the chicken
Heat a large, deep skillet over medium-high heat with one tablespoon of the olive oil. Add the chicken pieces without overcrowding the pan and sear them for 5-6 minutes on the first side, until they develop a golden, crispy crust.
Chef's tip
For a perfectly emulsified Ladolemono sauce, add the olive oil gradually to the lemon juice while whisking vigorously with a small whisk.
If you would like an extra touch of Greek flavor, you can sprinkle finely crumbled feta cheese on top right before serving.
15 min
Under an hour
