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