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: 50 mins
• 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

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.