Thursday, 29 October 2009

Lemon Chicken

Quite a few times now, i have slightly altered the recipe, or in the light of the cooking, wish i had. Mainly this has been to cut corners when nigella has been overly laborious, or because my oven seems to be much more efficient than hers and i end up over-cooking things. So, instead of repeating exactly what nigella recommends, i am going to put in my slight amendments.

And a classic example of this is this lemon chicken. Lemony - tick; chicken - overdone. Nigella suggests cooking it for 30 mins at 210c, but in my modern, efficient oven, i'm going to suggest 25-30mins at 200c.

- Take a large chicken cut into 8 portions (or simply take 8 portions of chicken) and cook them for 2 mins in an oven dish of 6 tablespoons of hotolive oil.
- Add the zest of 2 lemons, 1 tablespoon of oregano, 300ml white wine, and salt and pepper.
- Allow to bubble, then add 300ml water.
- Put in the oven and cook for 25-30mins at 200c.
- Remove the chicken and measure out 300ml of chicken juices.
- Whisk together 3 eggs and the juice of 2 lemons until frothy.
- Slowly add the chicken juices whilst still whisking to create an "avgolemono sauce" to create a thin custardy, but tasty sauce.
- Season and pour over the chicken.

The result is very lemony, but the sauce is slightly disappointing. You could have just added some lemon juice to the cooking juices and then use these as gravy. I'm not sure i really get avgolemono sauce, but maybe i didn't make it properly.

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