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.