Chicken With Lemon and Cream |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From our local state paper and a special feature of 7 recipes in 7 days. Note prep time could vary depending on if you are cutting up the chicken or have bought pre-cut - allow an extra 10 to 15 minutes to cut your own. UPDATE - thank you to KateL who has alerted me that I had not included the white wine in the ingredient list, I am estimating it would be a 1/4 cup based on similar recipes that I have made. Ingredients:
2 tablespoons olive oil |
1 whole chicken (most are usually about 1.5l/3lb mark cut into pieces or equivalent in pieces) |
1 onion (small chopped) |
1 tablespoon garlic (chopped) |
2 tablespoons rosemary (needles chopped) |
salt (to taste) |
pepper (freshly ground to taste) |
1/4 cup white wine |
1 cup water (or stock) |
2 lemons (juice of both and grated rind of 1) |
1/2 cup cream |
Directions:
1. Heat oil in a heavy based fry pan and add the chicken pieces and cook until golden on both sides and then add the onion and the parlic and cook a few minutes more and then add the rosemary, salt, pepper, white wine and the juice of the first lemon and continue to cook, add a little water or stock to prevent sticking until the chicken is cook through, turning the chicken occasionally - which should take about 20 to 25 minutes.
2. Add the cream and the rest of lemon juice and rind and cook for a few minutes or until the sauce has thickened.
3. Serve with buttered noodles and a green salad or steamed vegetables.
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