Tag Archives: Lemon Chicken

Rich Lemon Chicken recipe

Rich Lemon Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 238 per portion
Fat 10g (2.8g sat) per portion

Ingredients

  • Olive or sunflower oil 1 tbsp
  • Chicken thighs 1kg (2¼lb) or 6, skinned, boned, meat cut into chunks
  • Onion 1, peeled and chopped
  • Lemon 1, grated zest and juice
  • Chicken stock 300ml (½ pint)
  • Fresh thyme sprigs 2, or ½ tsp dried
  • Salt and freshly ground black pepper
  • Egg yolks 2
  • Parsley or chives small bunch, finely chopped
  • Cooked macaroni or small pasta shapes to serve (optional)Instructions
  1. Heat the oil in a large lidded frying pan over a medium-high heat and add the cubed chicken. Fry for about 5 minutes, stirring occasionally, until lightly browned.
  2. Push the chicken to one side of the pan, then add the onion and fry for 5 minutes until softened.
  3. Add the lemon zest and juice, then the stock, thyme and a little salt and pepper. Bring to the boil, stirring, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
  4. Scoop the chicken out of the pan with a slotted spoon and keep warm. Beat the egg yolks together in a bowl, then gradually beat in the hot stock and onions until smooth.
  5. Return the sauce to the pan and cook over a low heat, stirring constantly until it has lightly thickened. Return the chicken to the pan and stir in the chopped herbs. Serve with cooked pasta, if using.

Cook’s tips Be careful not to overheat the sauce at the end when thickening with the egg yolks; if it boils, they will curdle. If you are short of time, you may prefer to use 600g (1lb 5oz) of ready-diced chicken thigh meat, chicken breast mini fillets or turkey breast slices.

A Dairy Cookbook recipe.

#recipes #chicken #greek

Top Five Family Favourite Recipes

Top 5 Family Favourite Recipes

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Top 5 Family Favourite Recipes
from Dairy Diary

2015 has heralded an influx of requests for old Dairy Diary recipes. I always do my best to find these for people – they often have such sweet stories attached – but in truth we don’t have any form of filing system for the older books, it is literally a case of climbing a ladder and searching through the old books, so it sometimes takes quite some time!

These stories of much-loved long lost recipes have got me thinking about which recipes I most cherish and will want to pass on to my children. It’s really tricky to select just a few, but these Dairy Diary classics are cooked again and again in my kitchen.

Pear & Ginger Trifle

Pear & Ginger Trifle

1982. It’s a bit/lot before my time with Dairy Diary but after I stumbled across this it became a family classic and is my other half’s favourite dessert.

Serves 6
Time 25 mins plus cooling
Calories 437 per portion
Fat 30g of which 16.9g is saturated
Suitable for vegetarians

Pears 450g (1lb), peeled cored and sliced
Cider 150ml (¼ pint)
Soft brown sugar 50g (2oz)
Jamaican ginger cake ½ loaf, sliced
Custard 450ml (¾ pint), cooled
Double cream 250ml (8fl oz), whipped
Orange and lime 1 of each, finely grated zest to decorate, optional

1 Place pears in a pan with cider and sugar. Simmer for about 10 minutes until soft then leave to cool.

2 Arrange ginger cake in a glass serving dish and pour pears and cider over the top. Top with cooled custard and leave to set.

3 Spoon whipped cream around edge of dish and sprinkle with orange and lime zest, if using. Serve chilled.

 

Auntie Lous Bread Pudding

Auntie Lou’s Bread Pudding

2006. This moist bread pudding is packed with fruit and perfect for popping in the rucksack before a long walk (with an obligatory flask of course).

Preparation time 15 minutes
Cooking time 1 hour 15 minutes
Calories per square 228 Kcal
Fat per square 9.8g of which saturated 5.6g
Makes 16 squares
Suitable for freezing
Suitable for vegetarians

White bread 2–3 days old, crust removed: 225g (8oz), bread torn into small pieces
Milk 375ml (13fl oz)
Oranges 2, grated rind of both, juice of 1
Mixed ground spice 1 tbsp
Seedless raisins 175g (6oz)
Sultanas 150g (5oz)
Mixed chopped peel 50g (2oz)
Ready-to-eat prunes 75g (3oz), chopped
Ready-to-eat dried apricots 75g (3oz), chopped
Glacé cherries 75g (3oz), quartered
Eggs 3, beaten
Butter 150g (5oz), melted
Black treacle 1–2 tbsp
Granulated sugar

1 Preheat the oven to 180°C/350°F/Gas 4 and grease a 23cm (9in) square shallow baking dish.

2 Soak the bread with the milk in a bowl for 10 minutes. Add the rest of the ingredients, except the sugar, and mix well. Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.

3 Sprinkle with the granulated sugar and serve hot with custard. Or leave to cool, cut into squares, cover and refrigerate.

Cook’s tip: If serving warm with custard, stir a little extra grated orange rind and a tablespoon or two of sherry into the custard when reheating.

 

Gourmet Beans on Toast

Gourmet Beans on Toast

2009. This is so simple, it almost isn’t a recipe, but without it I would never thought of combining these ingredients. It’s perfect for Saturday lunch.

Serves 2
Time 20 mins
576 calories per portion
23g fat of which 8g is saturated

Organic baked beans 400g can
Tuna in spring water 200g can, drained and flaked
Mayonnaise 2 tbsp
Snipped chives 1 tbsp
Thick slices of bread 2, cut horizontally from a small round loaf
Cheddar cheese 50g (2oz), grated
Tomato 4–6 slices
Basil leaves to garnish, optional

1 Preheat grill. On the hob, gently heat baked beans in a small pan.

2 Mix tuna with mayonnaise and chives and season with black pepper.

3 Toast bread on one side, then turn over and just very lightly toast other side. Spread tuna mixture evenly over each slice of toast (right up to edges).

4 Spoon baked beans over tuna, sprinkle with cheese and cook under grill until cheese is melted and lightly browned. Add tomato slices and cook for just 1 minute. Serve garnished with basil and sprinkled with pepper.

 

Peanut Noodles

Peanut Noodles

2012. When we’re squeezing dinner in between tidying and piano practise and reading stories, this super-quick recipe is easy to prepare but absolutely delicious.

Serves 2
Time 15 mins
Calories 474 per portion
Fat 17g of which 3.1g is saturated
Suitable for vegetarians

Sesame oil 1 tbsp
Courgette 1, cut into thin sticks
Carrots 2, peeled and cut into thin sticks
Baby corn 125g pack
Mushrooms 110g (4oz), sliced
Straight-to-wok noodles 300g pack
Milk 4 tbsp
Sweet chilli sauce 1 tbsp
Crunchy peanut butter 2 tbsp
Coriander to garnish

1 Heat oil in a wok and stir-fry vegetables for about 5 minutes.

2 Add noodles to wok and warm through for 2 minutes.

3 Meanwhile, put milk, sweet chilli sauce and peanut butter in a bowl and microwave on full power for 30–40 seconds. Whisk together.

4 Just before serving, stir peanut sauce into noodles and vegetables. Divide between two bowls and garnish with coriander leaves.

 

Lemon Chicken

Lemon Chicken

2013. I LOVE this recipe. It tastes like something a restaurant would serve, but it’s so easy and pretty healthy too. Win win win.

Serves 4
Time 1 ¼ hours
Calories 426 per portion
Fat 20g of which 6.9g is saturated

Potatoes 4 medium, peeled and cut into wedges
Olive oil 3 tbsp
Lemons 2, 1 cut into 6 wedges and the other cut into 8 slices
Garlic 4 cloves, unpeeled
Thyme sprigs a few
Chicken breasts 4, skin on
Freshly grated nutmeg
Parma ham 4 slices
Chicken stock 150ml (¼ pint)
Crème frâiche 4 tbsp

1 Preheat oven to 190°C/375°F/Gas 5 and heat a baking tray. Boil potato wedges for 5 minutes. Drain well and add to baking tray with 2 tbsp oil. Squeeze lemon wedges over potatoes and add to tray along with garlic and thyme. Roast near the bottom of the oven for 50 minutes, turning occasionally, until crisp and brown.

2 Meanwhile, put chicken in a roasting tin, season with salt and freshly ground pepper, and nutmeg. Place a piece of ham on each chicken breast and put 2 lemon slices on top. Drizzle with 1 tbsp of oil and bake in the oven above the potatoes for 20 minutes, then pour in the stock and bake for a further 20 minutes.

3 Transfer chicken and potatoes to hot plates. Whisk crème frâiche into pan juices and pour over the chicken.

 

Which classic recipes will you pass on to your loved ones?

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Foodie chuckles

There has been many a food-related chuckle this week. I am loving Jamie Oliver’s adverts for his new Channel Four TV show, Jamie Does, they are gloriously Fast Showesque.

Let’s hope the actual program is as amusing and tempts us with some delicious regional delicacies from around the world – I’m afraid his American Road Trip, though entertaining, did little to inspire the cook in me.

I also read this little anecdote in my Graze box this week. To propose to a woman in ancient Greece, a young man would simply have to throw her an apple. If she caught it, he knew she had accepted his offer.

Well thank goodness I wasn’t born in ancient Grecian times! I would have remained a life-long spinster, such are my catching skills. I must admit, I am much more impressed by a proposal on a gondola in Venice – just call me fussy!

This week, our Year Round Dairy Cookbook has been reduced to less than half price. It’s a staggering £2.99 for gorgeous seasonal inspiration. Here’s my favourite recipe from the spring section, Lemon Chicken with Potato Wedges, an easy and healthy dinner – good enough to cook for friends.

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Lemon chicken with potato wedges

This recipe is a good alternative to roast chicken, especially if you have visitors, as it looks great and is easy to double up on ingredients for more people.

Lemon chicken with potato wedges

Preparation time 10 minutes
Cooking time 50 minutes
Serves 4

426 Kcal per portion
20.5g Fat per portion of which
6.9g is saturated

Potatoes, 4 medium (about 800g) peeled and cut into wedges
Olive oil, 3 tbsp
Lemons, 2, 1 cut into 6 wedges and the other into 8 thin slices
Garlic 4 cloves, unpeeled
Thyme or oregano sprigs, handful
Chicken breasts 4, skin left on
Salt and freshly ground black pepper
Nutmeg, freshly grated
Parma ham, 4 slices
Chicken stock 150ml (¼ pint)
Crème fraiche 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Put a large baking tray in the oven to heat up. Add the potato wedges to a pan of boiling salted water and simmer for 5 minutes. Drain the potatoes well, dry for a few seconds in the pan.

2 Put 2 tablespoons of oil on the hot baking sheet, add the potatoes and toss in the oil. Gently squeeze each lemon wedge over the potatoes and add them the baking tray, along with the garlic cloves and herb sprigs. Roast near the bottom of the oven for about 50 minutes, turning them after about 25 minutes and then once again to crisp and brown all over.

3 Meanwhile, put the chicken breasts in a roasting tin, rub the skin with the lemon ends then season well with salt, pepper and nutmeg. Arrange a slice of ham on each piece of meat, ruching it to look attractive, then put 2 lemon slices on top. Drizzle with 1 tablespoon of oil. Put the chicken above the potato wedges in the oven and cook for 20 minutes, then pour the stock into the tin and cook another 20 minutes.

4 Transfer the chicken to a hot platter. Pour the roasting tin juices into a small pan, bring to the boil and reduce to about 90ml (3fl oz) then whisk in the crème fraiche to make a thin creamy sauce. Spoon some sauce onto 4 hot dinner plates and place a chicken breast on top. Serve with the lemon flavoured chips, garlic cloves  and some green vegetables.

Cook’s tips
If you want less fat in this recipe, take the skin off the chicken and  don’t add the crème fraiche to the sauce – it still takes good.

Variations
The recipe works well with chicken leg portions too – cook them for 50 minutes.

Recipe taken from Year Round Dairy Cookbook. Available for just £2.99!

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