Chicken is such a versatile meat, but all too often it ends up overcooked and a bit bland. When using breasts, I much prefer to get them skin on and knuckle bone in. The flavour from the skin (where all the flavour is) makes its way into the meat and a little extra fat helps keep it moist.
I love lemons. They too, like chicken, are very versatile and can be used to perk up both sweet and savoury dishes. I’ve had a lemon craving all week so they just had to appear in tonight’s supper and I fancied something a little different from roast chicken this Sunday.
This is a simple dish which does not require much looking after. Leeks form the basis of the sauce whilst cooking the chicken in stock and a little wine helps to keep it extra moist. I teamed it with some sautéed potatoes cooked with thyme, but it would go equally as well with any number of sides.
Herby Lemony Chicken
4 Chicken Supremes (Skin on, Knuckle Bone in)
4 Leeks cut into 1″ pieces
1 Glass Dry White Wine
500ml Chicken Stock
1 Garlic Clove, Bashed
Handful Parsley Chopped
Handful Oregano Chopped
Juice & Zest of 1 Lemon
A little Cornflour mixed with water to thicken
1) Put a casserole dish on a medium heat on the hob. Season the chicken supremes. Fry the chicken skin side down in the butter for around 5 minutes until golden, turn and seal the other side.
2) Remove the chicken from the pan and keep to one side. Add the leeks to the butter with a little splash of water, cover and cook on low for 5 minutes.
3) Uncover and turn up the heat. Add the wine and cook for couple of minutes to burn off the alcohol.
4) Turn the heat back to medium and add the stock and bashed garlic clove. Stir well then add the chicken to the stock.
5) Cook uncovered until the chicken is ready, around 20-25 minutes. Turn the chicken occasionally whilst cooking to ensure it cooks evenly.
6) When the chicken is ready, remove from the stock mixture. Add the herbs and lemon juice and zest and check the seasoning.
7) If required, thicken the sauce slightly with some cornflour mixed with water before serving.