Prep 30 mins
Cook 35 mins
A classic French dish updated for simplicity that's packed with fresh flavours. Created by Lucy Waverman, we fell in love with this dish on the first try. Enjoy!
- 1 lemon
- 1 head garlic
- 2 cups chicken stock
- 2 tablespoons olive oil
- 4 boneless chicken breasts, skin on
- salt & freshly ground black pepper
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
- 1⁄2 teaspoon granulated sugar
- 1⁄2 cup white wine
- 1⁄4 cup brandy
- 1⁄4 cup whipping cream
- 2 tablespoons chopped fresh parsley
- Grate enough peel from lemon to make 1 tbsp (15 mL). Remove any remaining peel and white pith from lemon and cut flesh into thin slices.
- Separate garlic into cloves, cut off root ends but do not peel. Add to chicken stock in a pot and bring to boil. Simmer three minutes. Strain stock and reserve. Peel garlic cloves. If garlic cloves are large, cut in half lengthways.
- Preheat oven to 450°F (230°C).
- Heat oil in a skillet over medium heat. Season breasts with salt, pepper and thyme, and fry skin-side-down four to five minutes or until golden brown. Turn over and fry second side for one minute. Remove breasts.
- Place skin-side-up in oiled ovenproof dish that fits chicken snugly. Discard fat from skillet.
- Scatter lemon slices and garlic cloves around chicken. Sprinkle sugar on lemon slices.
- Meanwhile, add wine to skillet, bring to boil, reduce by half.
- Stir in stock, brandy and grated zest and bring to a boil, stirring.
- Add cream and continue to boil until slightly thickened, about five to eight minutes.
- Stir in parsley.
- Bake chicken for 15 to 20 minutes or until it is tender but not dry. Remove chicken and any lemon bits to serving platter. Scatter over garlic cloves. Remove any fat and pour any juices into sauce.
- To serve, pour sauce over chicken.
We had this for dinner last night and the flavour was just lovely, the only disappointment was the sauce was too thin, so next time would thicken with some cornflour. I had 8 chicken breasts with skin on with a total weight of 1.2k and with the exception of the fresh thyme (2 tablespoons was used) I kept the measurements the same and the cooking time was perfect. Would also like to try this with a quartered chicken on the bone. Thank you Leslie for a keeper. Made for Recipe Swap #10 - November 2007.
despite many drawbacks, like being in the USA and a strange kitchen, and finding out the thyme was a solid mass and out of date, AND that we had no brandy...........this was really really good!!! I made this for my daughter, her husband and his mom. couldnt use breasts with skin on!!!! so used frozen breasts. the oven is unreliable, so I did the whole thing in a large frypan with a lid. I had to change thyme to marjoram, and I threw in a few sliced mushrooms. It was brilliant!!! just tangy enough, and the chicken was fork tender. this is a real keeper, and I think it would also be great with some fresh asparagus thrown in during the last few minutes. thanks leslie
We really enjoyed the flavours in this dish. I used thighs instead of breasts, and they were really tender and juicy. The prep took longer than 20 minutes, but I think I might have been a bit slow today. :D