Chicken With Lemon and Cream

READY IN: 50mins
Recipe by ImPat

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.

Top Review by Annacia

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

Ingredients Nutrition

  • 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)
  • 14 cup white wine
  • 1 cup water (or stock)
  • 2 lemons (juice of both and grated rind of 1)
  • 12 cup cream

Directions

  1. 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.
  2. Add the cream and the rest of lemon juice and rind and cook for a few minutes or until the sauce has thickened.
  3. Serve with buttered noodles and a green salad or steamed vegetables.

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