Chicken in lemon sauce recipe
information
Preparation time: 20 minutes.
Cooking time: 1 hour 10 minutes.
Oven temperature: 190°C, 375 °F, gas 5.
Calories: 228 per portion
ingredients
4 chicken portions, about 175 g (6 oz) each, skinned
grated rind and juice of 1 lemon
1 small onion, chopped
1 celery stick, chopped
few thyme sprigs
salt and pepper
300 ml (1/2 pint) chicken stock
15 g (1/2 oz) cornflour
grated rind and juice of 1 lemon
1 small onion, chopped
1 celery stick, chopped
few thyme sprigs
salt and pepper
300 ml (1/2 pint) chicken stock
15 g (1/2 oz) cornflour
For the garnish
watercress
lemon twists
lemon twists
method
1. Put the chicken in a 1.75 litre/3 pint casserole. Add the lemon rind and juice, onion, celery, thyme, salt and pepper to taste, and the stock. Cover and cook in the oven for 1 hour, or until the chicken is tender.
2. Transfer the chicken to a serving dish and keep hot. Strain the stock.
3. Mix the cornflour to a smooth paste with a little of the stock. Then combine with the remaining stock and cook over a low heat, stirring constantly, until thickened. Check the seasoning and pour the sauce over the chicken.
4. Garnish with watercress and lemon.
Using cornflour to thicken sauces rather than butter and flour cuts calories. Thicken clear sauces with potato flour as this will not cloud the sauce.
2. Transfer the chicken to a serving dish and keep hot. Strain the stock.
3. Mix the cornflour to a smooth paste with a little of the stock. Then combine with the remaining stock and cook over a low heat, stirring constantly, until thickened. Check the seasoning and pour the sauce over the chicken.
4. Garnish with watercress and lemon.
Using cornflour to thicken sauces rather than butter and flour cuts calories. Thicken clear sauces with potato flour as this will not cloud the sauce.
serving amount
serves 4
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