Lemon chicken

2 hours 
Lemon chicken

Serves 4

1.4 kg / 3 lb chicken, dressed weight 
salt ad ground black pepper 
25 g / 1 oz butter 
15 ml / 1 tbs olive oil 
3 shallots, finely chopped 
1 large carrot, coarsely chopped 
1 garlic clove, finely chopped 
1.5 - 2.5 ml / 1/4 - 1/2 tsp ground coriander 
30 ml / 2 tbs finely chopped parsley 
1.5 ml / 1/4 tsp saffron 
30 ml / 2 tbs sugar 
100 g / 4 oz button mushrooms, quartered 
3 large egg yolks 
125 ml / 4 fl oz thick cream
15-30 ml / 1-2 tbs lemon juice 
zest of 1/2 lemon cut into julienne  strips 
20 g / 3/4 oz flour 

For the garnish 

15 ml / 1 tbs finely chopped fresh parsley 

1- Wipe the chicken with a clean cloth, and cut it into 4 serving portions. Season these well with salt and freshly ground black pepper. 

2- In a large flameproof casserole, heat the butter and olive oil and saute the shallots and carrots for 4-5 minutes, or until soft. 

3- Place the chicken on top, add the garlic, coriander, parsley and saffron. Pour over 1 L / 1 3/4 pt water and bring to the boil. Cover and simmer gently for 1 hour, or until chicken is tender. 

4- Meanwhile, in a small heavy-based saucepan, dissolve the sugar with 45 ml / 3 tbs water, bring to the boil and boil rapidly for 10 minutes, until the syrup caramelizes. Stir in a further 15 ml / 1 tbs water, mix well and leave to cool.

5- Remove the chicken pieces from the casserole, reserving the cooking liquid, transfer the chicken portions to a warmed serving dish and keep warm, Strain the chicken liquor into a clean pan and reduce over a high heat to half its original quantity (about 350 ml / 12 oz). 

6- To prepare the sauce combine with the mushrooms, egg yolks, thick cream, lemon juice and julienne strips of lemon in a small bowl, with the egg yolks, thick cream, lemon juice and julienne strips of lemon in small bowl.

7- In the top part of a double boiler, over direct heat, melt the butter. Stir in the flour; cook, stirring, for 2-3 minutes whisking occasionally, until the sauce thickens. Put the pan over gently simmering water and stir in the cream mixture and cooled caramel with a wooden spoon. Stir for 2-3 minutes until it thickens. 

8- To serve pour the sauce over the chicken and garnish each portion with finely chopped parsley. 

  • Lemon chicken is ready serve with Quarts de Chaume and don't forget to share your experience with us :)
photo credit goes to = www.populardishes.com


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