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Quick & easy lemony chicken
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Quick & easy lemony chicken

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
5 mins
Cook Time
10 mins
Servings: 4
Cuisine: Italian

Ingredients

  • 500 chicken thigh skin on or off, boneless, free-range, 600gms
  • flour for dusting
  • salt
  • black pepper
  • olive oil about 2 - 3 tablespoons, a splash
  • 3 garlic smashed cloves
  • 3 rosemary 4 small sprigs
  • ½ cup dry white wine 125ml
  • ¼ cup water
  • lemon juice from one lemon; 24-30gms butter
  • butter juice from one lemon; 24-30gms butter
  • lemon a few extra slices, for garnish

Instructions

    Cup of Yum
  1. Season the chicken thighs well with salt and pepper and then put them in a small plastic bag with a handful of flour. Toss this about to evenly coat the chicken in the flour.
  2. Heat the olive oil in a large skillet and when hot, fry the chicken pieces on each side until they start to get golden. If you are using chicken with the skin on, remove them from the pan and drain off some of the fat before putting it back on the heat to carry on making the dish.
  3. Add the white wine and let it reduce a little before adding the garlic, rosemary, water and lemon juice.
  4. Let this bubble away and Cook the thighs through. You could add the squeezed lemon halves to the sauce if there is space or a few extra slices that you can use for garnish. This will take a just a couple of minutes.
  5. Add the butter and stir this around to emulsify with the sauce and cook for a minute or so. It thickens up almost instantly. You should now have a silky sauce that would coat the back of a spoon.
  6. Serve immediately with some of the sauce drizzled over.