Chicken With Lemon and Cream
"From our local state paper and a special feature of 7 recipes in 7 days. Note prep time could vary depending on if you are cutting up the chicken or have bought pre-cut - allow an extra 10 to 15 minutes to cut your own. UPDATE - thank you to KateL who has alerted me that I had not included the white wine in the ingredient list, I am estimating it would be a 1/4 cup based on similar recipes that I have made."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 whole chicken (most are usually about 1.5L/3lb mark cut into pieces or equivalent in pieces)
- 1 onion (small chopped)
- 1 tablespoon garlic (chopped)
- 2 tablespoons rosemary (needles chopped)
- salt (to taste)
- pepper (freshly ground to taste)
- 1⁄4 cup white wine
- 1 cup water (or stock)
- 2 lemons (juice of both and grated rind of 1)
- 1⁄2 cup cream
directions
- Heat oil in a heavy based fry pan and add the chicken pieces and cook until golden on both sides and then add the onion and the parlic and cook a few minutes more and then add the rosemary, salt, pepper, white wine and the juice of the first lemon and continue to cook, add a little water or stock to prevent sticking until the chicken is cook through, turning the chicken occasionally - which should take about 20 to 25 minutes.
- Add the cream and the rest of lemon juice and rind and cook for a few minutes or until the sauce has thickened.
- Serve with buttered noodles and a green salad or steamed vegetables.
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Reviews
-
First, no wine for us. I used all chicken stock and we were more than pleased with the final flavor. In place of a whole I used 6 thighs as I have a bag full in the freezer. All of the flavors come together perfectly (of yeah, I reduced the amount of rosemary by half) and create a wonderful dinner. I let the cream sauce cook down to a rich consistency that, while not "thick", was thick enough to coat the chicken nicely. Really lovely :D -
New addition to our recipe rotation, very nice balance of lemon, wine and cream. Review revised now that white wine is listed in the ingredients; I used 1 cup total of liquids (wine and water combined), and that seemed plenty. I used 1/2 cup white wine and 1/2 cup chicken stock instead of the water, and that worked well for us: we like the white wine accent, and the lemon was not overpowering. Since the chicken was not breaded prior to sauteing, the sauce was not very thick, contributing to a very pleasant chicken (DH is biased against a thick white sauce anyway). I bought a whole chicken, and all parts that we did not plan to eat were added to a bag of frozen chicken "bone" parts that will make a pressure cooker chicken broth once I have reached 3 pounds in that bag. I cooked the chicken with skin on, but it was already coming off during sectioning. Next time, I would remove the skin. We enjoyed that the sauce was not thick, that it bathed the chicken and fell off during serving. We enjoyed this white wine lemon sauced chicken and its milk/cream bath. Made for PRMR tag game.
Tweaks
-
New addition to our recipe rotation, very nice balance of lemon, wine and cream. Review revised now that white wine is listed in the ingredients; I used 1 cup total of liquids (wine and water combined), and that seemed plenty. I used 1/2 cup white wine and 1/2 cup chicken stock instead of the water, and that worked well for us: we like the white wine accent, and the lemon was not overpowering. Since the chicken was not breaded prior to sauteing, the sauce was not very thick, contributing to a very pleasant chicken (DH is biased against a thick white sauce anyway). I bought a whole chicken, and all parts that we did not plan to eat were added to a bag of frozen chicken "bone" parts that will make a pressure cooker chicken broth once I have reached 3 pounds in that bag. I cooked the chicken with skin on, but it was already coming off during sectioning. Next time, I would remove the skin. We enjoyed that the sauce was not thick, that it bathed the chicken and fell off during serving. We enjoyed this white wine lemon sauced chicken and its milk/cream bath. Made for PRMR tag game.
RECIPE SUBMITTED BY
I'mPat
Australia
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