Spring chicken braise with lemon, herbs and almonds

Spring chicken braise with lemon, herbs and almonds



  • 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.


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


  • 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.

Leave A Comment