Recipes from Mrs Bear

Jean’s Lemon Chicken

First made with leftover roast chicken but the sauce would work well to cook thigh or breast.

For 3 to 4 portions:

1 med, sweet, white onion thinly sliced

3 cloves garlic

small branch of rosemary

thyme: dried and or fresh reasonable quantity

1 Meyer lemon thinly sliced

ca 3/4 tsp pickled green peppercorns

Gently fry onion in olive oil with a little butter, until nearly translucent, add chopped garlic, cook a little more and then add sliced lemon and herbs, followed by cooked chicken and its jellied gravy. Lastlly add crushed peppercorns and then adjust seasoning. If using fresh chicken add to pan after onions are cooked, brown outside and then add other sauce ingredients. It will probably need white wine, water or stock for chicken to cook properly but should not be too liquid when finished.

Serve with buttered rice and salad.




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