Rich Lemon Chicken
Rich Lemon Chicken is simple and quick to make, full of zingy flavour, and great value for money too!
Time 55 minutes.
Per portion: 238 Kcal, 10g fat (2.8g saturated)
Serves 4
Ingredients:
Olive or sunflower oil 1 tbsp
Chicken thighs 1kg (2¼lb) or 6, skinned, boned, meat cut into chunks
Onion 1, peeled and chopped
Lemon 1, grated zest and juice
Chicken stock 300ml (½ pint)
Fresh thyme sprigs 2, or ½ tsp dried
Salt and freshly ground black pepper
Egg yolks 2
Parsley or chives small bunch, finely chopped
Cooked macaroni or small pasta shapes to serve
What to do:
Heat the oil in a large lidded frying pan over a medium-high heat and add the cubed chicken. Fry for about 5 minutes, stirring occasionally, until lightly browned.
Push the chicken to one side of the pan, then add the onion and fry for 5 minutes until softened.
Add the lemon zest and juice, then the stock, thyme and a little salt and pepper. Bring to the boil, stirring, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Scoop the chicken out of the pan with a slotted spoon and keep warm. Beat the egg yolks together in a bowl, then gradually beat in the hot stock and onions until smooth. Return the sauce to the pan and cook over a low heat, stirring constantly until it has lightly thickened.
Return the chicken to the pan and stir in the chopped herbs. Serve with cooked pasta, if using.
Cook’s tips
Be careful not to overheat the sauce at the end when thickening with the egg yolks; if it boils, they will curdle. If you are short of time, you may prefer to use 600g (1lb 5oz) of ready-diced chicken thigh meat, chicken breast mini fillets or turkey breast slices.
Recipe taken from Fantastic Food for Less, a brilliant book that shows you how to cook delicious recipes with inexpensive ingredients and less waste. It’s great value at just £7.99. You can order online at www.dairydiary.co.uk by phone on 0845 0948 128 or from your local milkman.
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