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sautéed chicken with meyer lemon

Recipe from Melissa Clark, NYT. Photo from Andrew Scrivani

Recipe from Melissa Clark, NYT. Photo from Andrew Scrivani


  • 1 ½ lbs boneless, skinless chicken thighs or breasts

  • 3 Tbsp extra virgin olive oil

  • 2 tsp minced rosemary

  • Kosher salt

  • ½ tsp black pepper

  • 1 ½ Imperfect Meyer lemons

  • 2 Tbsp sugar

  • 2 leeks, thinly sliced

  • 2 garlic cloves, finely chopped


  • Cut the chicken into 1/2-inch strips and toss with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.

  • Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.

  • Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.

  • Heat a skillet over high heat, add 2 tablespoons oil, then add the lemon slices and stir-fry quickly until golden. Stir in the leeks, reduce heat to medium-high, and cook until leeks are soft and golden, about 3 minutes. Add the garlic and cook for 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is done, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.