Chicken with Lemon and Herbs
This is a lovely, light summer dish, inspired by a Jamie
Oliver recipe. The big difference is
that Jamie puts it in the oven, and uses rabbit. Now I like to cook on my hob, and have a bit of a moral issue
about eating old friends. He’s also
more pernickety about rolling the meat in the herbs and lemon first, while I
just shove ‘em all into the pot. The
results are still great: a delicious, light, lemony, herby summer supper,
worthy of a guest or two. And did I mention it's incredibly easy?!
To serve two, you will need:
Two chicken legs (I divide the thighs and drumsticks)
Some olive oil
Salt and freshly-ground black pepper
1 heaped tablespoon chopped rosemary
1 heaped tablespoon chopped thyme
8 sage leaves
1 clove garlic, thinly sliced
1 large glass of white wine
Brown your chicken pieces in the olive oil. Peel and juice your lemon. Once the chicken pieces are brown all over, add the lemon zest and juice, herbs, garlic and seasoning, and stir. Then pour in your white wine, and as it sizzles, just give it all a good stir. Then turn the heat to low, cover your pan and leave for half an hour or so. I serve it with a yummy bulgur wheat and grilled vegetable mix – another Jamie Oliver recipe – which I’ll have to post here another time.
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