Spring chicken braise with lemon, herbs and almonds

    Spring chicken braise with lemon, herbs and almonds

    Serves:

    Ingredients

    • 1 chicken, jointed
    • 4 tbsp flour
    • 30g butter
    • zest of 2 lemons
    • 20-40ml (1-2 tbsp) olive oil
    • 1/4 cup lemon thyme leaves, chopped
    • 1/4 cup marjoram, chopped
    • 1/4 cup rosemary leaves, finely chopped
    • 1 brown onion, finely diced
    • 2 sticks celery, diced
    • 1 carrot, diced
    • 250 ml (1 cup) white wine
    • 250ml (1 cup) chicken stock
    • couscous, toasted almonds and cress to serve.

    Method

    Preheat your oven to 140°C (or 120°C fan-forced). Dust the chicken pieces with flour, melt the butter over a medium heat in a heavy-based saucepan and brown the chicken well on all sides. Lay the chicken in an oven-proof baking dish.

    Add olive oil to the frying pan and cook the onion, celery and carrot for about 5 minutes or until soft. Add the herbs and white wine and let it bubble for a few moments before pouring in the chicken stock and bringing mixture to the boil.

    Pour this sauce over the chicken pieces, cover tightly with foil and cook in the pre-heated oven for 3 hours.

    Serve with couscous, toasted almonds and parsley or cress.

    Find more chicken recipes:

    Serving Suggestions

    Note

    • Having a chicken jointed means cutting a whole chicken into six portions. You can get  this done at your local chicken shop.
    • I like to give this dish two layers of foil so the juices are sealed in well.
    • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.  You can follow Sophie on Local is LovelyFacebookTwitter or Pinterest.

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