Tuesday, 6 March 2012
Recipe - Lemon Chicken with Roasted Tomatoes and Potatoes
Straight off I have to admit that I'm not entirely happy with this photo, I don't feel that it does the dish full justice. My only explanation, not a proper excuse, is that there was a guest around for dinner so I couldn't faff around as much with the camera as I'd normally do, I didn't want to look too much of a twunt for once. Having said all that, I guess it is better than no picture at all.
This is a fairly straight forward dish which have a very nice and fresh flavour from the lemon. It is quite bit removed from the Lemon Chicken you'd expect from a Chinese restaurant, the sauce is nowhere near as thick as that.
This time I choose to serve it with new potatoes and cherry tomatoes, which I roasted at the same time in the oven. If you don't fancy that you could always serve it with rice or potato mash for example.
Fairly simple dish, so I'll lead straight into the recipe now...
Ingredients (serves 4)
4 chicken breasts, cut into 3 - 4 pieces each
80 ml flour
60 ml vegetable oil
4 tbsp butter, divided into two lots
4 cloves of garlic, either finely diced or pressed
1 tbsp dried oregano
1 tbsp caster sugar
125 ml white wine
Juice from two lemons, about 60 ml
375 ml chicken stock
1 tbsp flat leaf parsley, chopped
Put the flour into a bowl and season well, stir to mix. Dredge the chicken pieces in the flour and shake to get rid of excess flour.
Heat the oil on a medium heat and fry the chicken pieces in batches for about 3 minutes per side, or until nicely browned. Remove chicken from frying pan and put on a plate.
Once all chicken pieces have been cooked, lower the heat and stir in 2 tbsp of the butter. Once this have melted add in the garlic and fry it whilst stirring for 30 seconds to a minute. Now stir in the sugar and oregano fry whilst still stirring for a similar amount of time.
Add the wine and lemon juice, increase the heat and let it simmer for 3 - 4 minutes, stir in the stock and simmer for another 3 - 5 minutes.
Lower the heat a bit and stir in the remaining butter as well as the chicken pieces. Stir well and let this cook for another 3 - 5 minutes or until the chicken pieces are fully cooked through.
Season to taste and stir in the parsley.
Serve with the accompaniments of your choice.