Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “lemon”

Luscious Lemon Chicken

Who remembers the delicious tang of old fashioned Lemon Chicken we used to always get at the local Chinese Restaurant?  If you do then this dish is for you.  This recipe was given to my husband by a colleague who downloaded it from the Best Recipes website and I have tweaked it slightly to suit our tastes.  It’s very quick and easy – the longest part was squeezing the lemons…

We always prefer chicken thighs to breast as it is much more delicious and juicy and is almost impossible to overcook.  I also doubled the quantity of lemon juice as my husband wanted a big bang of lemon not just a hint!  The recipe amount is as shown below – I used the juice of 4 lemons so it was quite strong…

We very rarely fry food but the trick with Lemon Chicken is to achieve the crispiest chicken possible and the only way to do this is to deep fry.  I always use fresh Canola oil and drain the peices thoroughly on paper towel and the result is worth the pangs of guilt which only last until you put the first morsel in your mouth!

You can also substitute oranges for lemons if you want to try Orange Chicken – hmmm that’s next on my list… Enjoy…

Lemon Chicken

 

Ingredients:

Marinade:

1 teaspoon grated root ginger

3 teaspoons white wine

1 teaspoon salt

½ teaspoon ground pepper

Lemon Sauce:

90 ml lemon juice (about 2 large lemons)

200 ml chicken stock

2 teaspoons white wine vinegar

90 grams caster sugar

5 teaspoons cornflour

1 lemon thinly sliced

Chicken:

6 chicken thighs

2 eggs, lightly beaten

Cornflour to coat – about a cup

2 cups canola oil

Method:

Combine all the marinade ingredients in a bowl and add the chicken

Make sure all of the chicken thighs are coated then cover and marinate for a couple of hours

Make the sauce by combing all the sauce ingredients, except the sliced lemon, in a pot and bring to boil

Turn down to a simmer and keep stirring until the sauce thickens and becomes clear. Remove from heat and set aside

In the meantime, dip the chicken pieces in beaten egg and coat thoroughly and evenly in cornflour

Fry in medium-hot oil until golden brown and crispy, about 6-8 minutes

Remove and drain on kitchen paper towels then slice each thigh into 4 pieces

Add the thinly sliced lemon to the sauce and reheat, stirring occasionally

Serve the chicken on a bed of steamed rice topped with the lemon slices and the piping hot sauce

 

Bon Appetit!  🙂

Roasted Chicken with Tarragon

This is a favourite of ours – it’s delicious cold as well…

Ingredients:

1 large free range chicken

200grams butter

1 bunch fresh tarragon

6 shallots (or pickling onions)

6 cloves fresh garlic

1 lemon

Salt & pepper to season

Cooking string to tie up the chicken

Method:

Rinse the chicken and pat dry inside and out

Chop the lemon to quarters

Skin the garlic cloves

Peel the shallots

Finely chop about 1/2 of the tarragon and mix it with the butter to form a paste

Carefully insert your hand under the skin of the breast of the chicken and gently push your hand further in – be careful not to break the skin – making a pocket on each side of the bone

Gently push in as much of the tarragon butter mix as you can flattening it out as you go

Any butter that is left can be smeared over the outside of the chicken sides and legs

Stuff the cavity of the chicken with the whole garlic cloves, lemon pieces and shallots

Tie the legs of the chicken together to prevent any of the stuffing from falling out.

Season the chicken all over with plenty of salt & pepper

Pile the remainder of the bunch of tarragon on the bottom of a roasting tin or large casserole dish (I use a Chasseur Pot)

Place the chicken breast side up and roast at 180c (fan force) for about 1 and 1½ hours or until juices run clear when pierced with a skewer

The juices can be added to a your gravy of choice which will be tangy from the lemons

You can serve the onions and garlic as a side dish as well…

Bon Appetit!

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