lemon and rosemary chicken | chicken recipes | rice recipes | dinner recipes | AUSSIE GIRL CAN COOK

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides similar health benefits with a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in calories and cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can add flavor.

Get water boiling for rice.

Prepare 1.3 kg of chicken thigh fillets instead of 2 kg.

Chop 1 tablespoon of fresh rosemary and set aside.

Grate the yellow part of the lemon to get 1 teaspoon and set aside.

Juice the lemon to get 2 tablespoons of lemon juice and set aside.

Mix 1 tablespoon of water with 2 teaspoons of corn flour and set aside.

Heat a deep frying pan and add 1 tablespoon of olive oil.

Brown the chicken thighs on both sides in batches and set aside.

Add 1 cup of chicken stock to the pan.

Add 3 cloves of crushed garlic, lemon rind, lemon juice, and rosemary to the pan and mix.

Bring to a boil, then reduce to a simmer for 20 minutes, turning the chicken halfway through.

Check the chicken for doneness and simmer longer if needed.

Remove chicken from the pan and set aside.

Add 1/4 cup of cream to the pan and bring to a boil.

Add the corn flour mixture to thicken the sauce, stirring constantly.

Return the chicken to the pan to coat in the sauce and warm through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens