Chicken and Lemon Casserole

chicken and lemon casserole

Chicken and Lemon Casserole

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Servings: 4
Calories: 402
Prep Time 10 minutes
Cook Time 1 hour 15 minutes

Ingredients
 

  • 4 chicken joints
  • salt and pepper
  • 1 tablespoon chopped lemon thyme or thyme grated rind
  • juice of 1 lemon
  • 1 pint chicken stock
  • 3 teaspoons cornflour
  • 1/4 pint double cream

Garnish

  • lemon twists
  • chopped lemon thyme

Instructions

  • 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.
  • Cook, covered, in a moderate oven for 1 hour. Carefully drain the liquid from the casserole into a saucepan.
  • 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.
  • 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.

Notes

Oven temperature 180°C, 350°F, gas 4.
Calories: 402 kcal
Carbohydrates: 8 g
Protein: 22 g
Fat: 31g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 155 mg
Sodium: 268 mg
Potassium: 394 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 565 IU
Vitamin C: 4 mg
Calcium: 51 mg
Iron: 2 mg
Ingredients Chicken, Chicken Joints
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