20 Oct Chicken with Lemon and Rosemary
This healthy and tasty dish will put a Spring in your step, as the warmer weather approaches.
The delightful aroma of rosemary and garlic combines with the freshness of lemon for a striking flavour combination. High in protein and essential vitamins and minerals, our chicken with lemon and rosemary makes the perfect lunch or dinner meal.
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| Ingredients | Prep | Unit | Serve 30 | Allergies | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Olive Oil | ml | 60 | |||||||||
| Chicken, Thigh Fillet | kg | 4.2 | |||||||||
| Garlic | Crushed | g | 18 | ||||||||
| Chicken Stock | l | 1.2 | Wheat gluten (gliadin) | ||||||||
| White Wine, Dry | ml | 600 | |||||||||
| Lemon Peel | Grate | g | 24 | ||||||||
| Lemon | Juice | ml | 60 | ||||||||
| Dried Rosemary | g | 18 | |||||||||
| Corn?our | g | 60 | Sulphur dioxide and sulphites | ||||||||
| Water | ml | 60 | |||||||||
| Pure Cream | ml | 450 | Animal milk |
Method
- Heat oil in large saucepan. Cook chicken in batches until browned. Remove from pan.
- Add garlic, stock, wine, rosemary, lemon rind and juice to the pan. Bring to the boil.
- Return chicken to pan. Reduce heat and simmer, uncovered, for about 20 minutes or until chicken is tender.
- Remove chicken from pan.
- Add blended cornflour and water to pan. Stir over heat until sauce boils and thickens slightly.
- Reduce heat. Add cream and chicken. Stir until hot.