Taste and adjust the seasoning if necessary.Īrrange the chicken breasts on a large plate or on individual serving plates and pour the sauce over. Remove the lid and simmer until the liquid has evaporated slightly. Raise the heat (but be careful not to burn the onions and lemon).Īdd the wine and lemon juice mixture, then cover and cook for 10-15 seconds, until the mixture is bubbling. Return the chicken to the pan, cover and cook over a gentle heat for three minutes. Lower the heat, add the onions, season with salt and pepper and sweat until the onions are soft.Īdd the lemon slices, thyme and sage leaves and mix well. Once they are well-sealed and golden brown, remove the chicken breasts from the pan and set aside. Add the chicken and seal on both sides (some chicken breasts contain water and may spit while cooking. With the palm of your hand, flatten the breasts slightly. Lightly dust them with some flour, shaking off any excess. Season the chicken breasts with salt and pepper and rub well in. Take to the table, carve the bird and dish up.In a small bowl, mix together the wine and lemon juice, then set aside. Put the chicken on a large platter or in a large dish, surrounded with the potatoes, onions and garlic. Pour the gravy through a sieve into a warm jug (though if it’s just family, I don’t bother). Pick out and discard the herbs, but save the delicious onions and garlic to serve with the chicken.Simmer for 5-10 minutes, then taste and season I like lots of salt and pepper in my gravy. In the wine a little at a time, letting it bubble for a minute between each addition, then boil for a few moments before adding enough boiling water to thin the gravy to your desired consistency (add 200ml-400ml water, depending on how thick you like your gravy). Crumble in the stock cube, whisk in the flour and leave to bubble for a few minutes. Put the tin on the hob over a medium heat. For the gravy, skim off most of the fat from the chicken tin and discard, leaving only a few tablespoons behind. For the most succulent meat, it’s essential to rest the bird in a warm place, covered in foil, for 15 minutes while you make the gravy.They will be crisp and golden in about an hour. Roast in the oven with the chicken, stirring occasionally and adding a little oil if they look a bit dry. While the chicken is roasting, put the potatoes on a large baking tray with the garlic and herbs, pour over the oil, season well and give everything a good toss.The chicken is cooked when the juices from the thickest part of the thigh run clear when pierced with a skewer (if in doubt, cut the thigh away from the body to see if it’s cooked in the crevice). Immediately turn down the heat to 190☌/170☌ fan/gas 5 and cook for just over an hour (30 minutes per kg, plus 15 minutes for good measure). Pull the legs slightly away from the body, then sit the chicken, breast-side down, on top of the onions and put the tin in the oven.Rub the chicken with the oil and season generously with salt and pepper. Roughly slice the remaining onions, spread them over the base of a roasting tin, then scatter over the garlic and the remaining herbs. Season the chicken inside and out then stuff it with the lemon, half the herbs and half an onion.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |