Preparation time 10 minutes,
Cooking time 1 hour 15 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 330 per portion
4 chicken joints
salt and pepper
1 tablespoon chopped lemon thyme or thyme grated rind and juice of 1 lemon
600 ml (1 pint) chicken stock
3 teaspoons cornflour
150 ml (1/4 pint) double cream
chopped lemon thyme
1. Place the chicken joints in a casserole, rub in a little salt and pepper and the lemon thyme or thyme. Sprinkle over the rind and juice of the lemon and the chicken stock.
2. Cook, covered, in a moderate oven for 1 hour. Carefully drain the liquid from the casserole into a saucepan.
3. Return the chicken to the oven to keep warm. Mix the cornflour with a little cold water to a smooth paste, stir into the cooking liquid. Bring the liquid to the boil, stirring all the time. Reduce the heat and add the cream. Season to taste.
4. Pour the sauce over the joints and garnish with lemon twists and lemon thyme. Serve immediately with boiled rice and Brussels Sprouts with Chestnuts.
If you prefer, skin the chicken joints for this dish. Trim off leg and wing ends, then pull off the skin from the cut side of the joint.
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