I was introduced to limoncello, the tart yet sweet lemon liqueur, during my extended visit to Italy following culinary school.  Made in southern Italy where the lemons are abundant and as big as cantaloupes, this specific variety of lemon has a very thick peel which is perfect for soaking in grain alcohol and producing this lemony liqueur.  Made in Campania but popular in all regions of Italy, limoncello is most often served at the end of a meal as a palate cleanser and last minute sip of sunshine.  I tend to keep a bottle of limoncello in my freezer nowadays and recently have been researching ways to use the liqueur for not just sipping, but in cooking as well.

A variety of recipes are available, sweet and savory, but my interest was first peaked with this limoncello-braised chicken recipe. The bone-in, skin-on chicken thighs are first marinated in a cup of limoncello along with fresh thyme (I also added in some olive oil).  Removed from the marinade, the chicken is then seared until browned and then braised in the marinade itself, but along with chicken stock and some butter.  Cooked until tender and fragrant, the chicken is served with green beans that cook right in the braising liquid as well, and some chopped fresh basil.  Lovely when served over white rice, or try it with a brown rice rice pilaf like I made that is also filled with strands of wilted Swiss chard, golden raisins and toasted pecans.  A really unique recipe that helps you to look at limoncello in a whole new light. Cin cin!

(To view this recipe, click on the following link: https://www.afamilyfeast.com/braised-chicken-limoncello-green-beans/)

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