Lemon chicken! I’ve heard a lot about lemon chicken but never thought of making it because the recipes that I used to pass by aren’t the ones that draw me in. So honestly I’m not sure how other people make there lemon chicken, but this is how I made my. Like always I like to cook from scratch with fresh ingredients and what I have in the fridge. Before you go anywhere, finish checking my recipe. I can almost guarantee that you will like it! I enjoy cooking for people and I love to hear them saying that it’s good as well as seeing the smiles of satisfaction on their faces. I also enjoy sharing my recipes and helping to brighten up your lives as well! I’m not an expert yet, but knowing what ingredient goes with what is important so it doesn’t hurt to use your imagination and creativity in cooking.
This recipe has a creamy sweet sour flavour to it, when it just starts to cook it may taste more sour and you may probably think that it’s best to remove the lemon from the dish to reduce the sourness. Not to worry, I used a bit more than half a lemon and the sourness was first a bit overwhelming but as I let it cook longer and simmer down the flavour changed. The result was amazing, my lemon rind was beautiful-the bitterness was gone and sourness blended well with the cream and wine, it goes so well with mash or roasted veggies. Totally a restaurant standard, I wouldn’t mind having it twice a week. Give this one a go and I hope you are excited about it as much as me. I would love to see your version of the recipe!
Note: everyone has different tastes when it comes to food. I love how my recipe turned out, but if you feel like you won’t really like it too sour I recommend using less lemon and probably try the recipe with a semi-sweet wine instead. Feel free to use wine from the winery that you like.
I cook my onion before adding it into the pan to simmer down, the reason I did so is because from experience it helps to make the dish taste better when the onion is cooked throughly. Also when cooking food separately before bringing them together helps to produce new flavours, so instead of cooking the raw food together and have their flavour combine straight away the foods are cooked in their own environment and produce a slightly different flavour from when they are combined. So once you add them together after cooking it helps to enhance the flavour even more.
LEMON PAPRIKA CHICKEN
Prep-Time: 15 mins Serve: 4
Cooking Time: 45 mins
Ingredients
1 chicken, quartered
1 onion, chopped
1 tsp hot paprika
4 sage
1 tbsp dried tarragon
3/4 cup cooking cream
4 slices lemon
2 slices shortcut bacon, chopped
3 cloves garlic, minced
1 1/2 cup white wine
1 cup water/stock
Salt and Pepper to taste
5 tbsp olive oil
Method
Heat 2 tbsp oil in a pan over medium high heat, add in the onion and cook for 3 minutes or until it turns transparent. Toss in the bacon and cook for 2 minutes and then add in the garlic and continue to cook for further 3-5 minutes or until the onion and bacon are cooked thoroughly. Transfer into a bowl and set a side.
Season your chicken on both sides with salt and pepper. Heat the best of the oil in the same pan over medium heat, once oil is nice and hot add in the chicken and sear both sides for 3-5 minuets each or until it turns golden brown. Sprinkle paprika on the browned chicken and then return the cooked onion in to the pan, stir for 1 minute. Now pour in the wine, turn the heat to high and leave the pan to simmer for 5 minutes to get rid of the alcohol content.
Place the sliced lemon on top of the chicken, add in the tarragon and sage and then stir and leave to simmer for a further 2 minutes before adding the water, salt and pepper to taste. Stir the mixture then cover the pan with a lid and leave it to simmer for 30 minutes or until the sauce reduces, turn the chicken over now and then. After the sauce has reduced, add in the cream and let the cream simmer and then add in some broccoli. Cook for 3 minutes in the sauce and remove from the heat and serve with mashed potato.