Chicken in Lemon Sauce
Ingredients
- 4 chicken portions about 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
- 1/2 pint chicken stock
- 1/2 oz cornflour
for the garnish
- watercress
- lemon twists
Instructions
- 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.
- Transfer the chicken to a serving dish and keep hot. Strain the stock.
- 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.
- 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.
Notes
Oven temperature: 190°C, 375 °F, gas 5.
Calories: 302 kcal
Carbohydrates: 10 g
Protein: 24 g
Fat: 18g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 88 mg
Sodium: 168 mg
Potassium: 361 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 175 IU
Vitamin C: 18 mg
Calcium: 28 mg
Iron: 1 mg