June 13, 2013 by Dewi
Chicken cooked in a light, tangy and delicious lemon sauce. A proper summer dish!
This is another one of the recipes I took away from my weekend at La Cucina Caldesi which I’ve adapted slightly, just because I can’t help playing around in the kitchen. It’s another simple Italian dish, and really great for summer dinners. The sauce is tangy and light because the lemon juice, but the butter and wine still give it a lovely richness. I prefer to use chicken thighs for this dish, they’ve got way more flavour than breast meat, even more so if you cook them on the bone! But that’s entirely up to you, not everyone is keen on eating meat off the bone. Whatever you use, this will still end up being delicious. Perfect served with garlic & rosemary potatoes and peas!
- 1.5 kg chicken thighs (skin on)
- Juice and zest of 1 large lemon
- 4 cloves garlic, crushed
- 2 sprigs rosemary
- Small handful parsley, finely chopped
- 1 tablespoon plain flour
- 1 tablespoon butter
- 250ml white wine
- Coat the chicken with the flour and season with salt and pepper.
- Dust off any excess flour and fry the chicken in good olive oil over a medium-high heat until golden all over (about 10-15 minutes).
- Remove from the pan and set aside.
- Remove most of the fat from the pan, then put it back on the hob.
- Turn the heat down to medium and add the garlic and rosemary. Continue frying for 5 minutes.
- Add the chopped parsley, the wine and the lemon juice. Place the chicken thighs back in the pan and allow the whole lot to simmer for 5 minutes.
- Now add the lemon zest and the butter, turn the heat down to low and leave to cook for about 20-25 minutes.
- When the sauce is to your liking and the chicken cooked through, enjoy with rosemary & garlic potatoes and garden peas. Summer on a plate!