Chicken With Lemon & Cream
Recipe: #15350
October 30, 2014
Categories: Chicken, Lemon, Sunday Dinner Gluten-Free, High Protein, No Eggs, Wine, Whole Chicken, Bone-in Pieces, Chicken Dinner, more
"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. I have since made this, I quartered a whole chicken and removed the wings from the breast, I left leg and thigh intact (we call that a Maryland cut of chicken)but I found that the wings and leg/thigh were cooked a good 15 minutes before the breast so had to remove them and continue cooking them and then return the wings and leg/thighs and continue with the recipe so next time I will half the breasts which I think will allow all the pieces to cook in the same time but it had a nice lemon flavour and was not to rich from the cream though there was not a lot of sauce and I served it with rice on the side and poured some of the sauce on the rice and the chicken and next time I would use a larger onion as I felt there was not enough though I love my onion, I also cut it chunky so the DH could remove any as he is intolerant to onion. My only other issue is I would cut back on the oil as the sauce was rather oily/fatty especially as I think the chicken leached a fair bit of fat in the cooking process, I was to award stars I would give it a 4 with the potential of becoming a 5 but I am happy to recommend the recipe."
Ingredients
Nutritional
- Serving Size: 1 (600.4 g)
- Calories 496.7
- Total Fat - 20 g
- Saturated Fat - 6.4 g
- Cholesterol - 836.3 mg
- Sodium - 255.8 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 4 g
- Sugars - 4.4 g
- Protein - 62.9 g
- Calcium - 110.3 mg
- Iron - 9.5 mg
- Vitamin C - 72.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 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 garlic 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.
Step 2
Add the cream and the rest of lemon juice and rind and cook for a few minutes or until the sauce has thickened.
Step 3
Serve with buttered noodles and a green salad or steamed vegetables, was there recommendation but personally I think I would prefer over rice and with the salad or steamed vegetables.
Tips
No special items needed.