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Lemon chicken
Serves 4 Starters and mains
Ingredients
- 8 boneless chicken thighs, skin on
- ‘00’ or plain flour, to coat the chicken
- 1tbsp olive oil
- 2 garlic cloves, lightly crushed
- 3 small sprigs of rosemary
- 100ml white wine
- 50ml water
- juice of 1 lemon (reserve the juiced halves)
- 25g butter
- new or fried potatoes, to serve
- slices of lemon, to garnish
Method
Season the pieces of chicken with salt and black pepper. Coat the pieces in flour and tap off the excess. A quick way of doing this is to put the flour in a plastic food bag with the chicken pieces and shake the bag, making sure the meat is evenly coated.
Heat the oil in a non-stick frying pan and fry the chicken, skin-side down first, until golden brown. Turn the chicken over and brown the other side, adding the garlic and rosemary.
Pour away the excess oil and return to the heat. Pour in the wine and allow it to reduce for a few minutes, then add water, lemon juice and butter. Add the lemon halves to the pan and keep on the heat until the chicken is cooked through. Discard the lemon halves and serve with new or fried potatoes.
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