Lemon & garlic chicken
Lemon and garlic always complement each other. This recipe is an easy one-pan dish that's delicious and perfect for busy households. The chicken cooks up slowly and is flavourful and tender. Including vegetables to the casserole adds to the convenience – supper will be ready to serve in under 50 minutes.
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Lemon & garlic chicken
Serves 6 – 8
8 – 10 chicken thighs or other chicken pieces
2 medium onions, quartered
6 cloves of garlic, thinly sliced
4 baby marrows, thinly sliced, lengthwise
1 red pepper, seeded and thickly sliced into strips
250 g mushrooms, cut into chunks
125 ml chicken stock
20 ml fresh, chopped or 10 ml dried origanum
50 - 60 ml lemon juice
10 ml fresh, grated lemon rind
salt and freshly ground black pepper to taste
15 ml corn flour, mixed with water to form a paste
Method
- Heat an AMC 24 cm Gourmet Dome Fry Pan, Roaster or 30 cm Electric Frying Panover a medium temperature until the Visiotherm® reaches the first red area.
- Brown chicken pieces, skin side first, on both sides, then remove from pan. Add onions and garlic and sauté until lightly browned, but not cooked through.
- Add other vegetables one at a time and sauté until vegetables are lightly brown. Spoon vegetables out and set aside.
- Return chicken to unit. Combine stock, herbs, lemon juice, and rind. Pour over chicken pieces and season to taste.
- Cover with lid and simmer over a low heat for 30 minutes. The Visiotherm® should remain in the optimum cooking area.
- Return vegetables to the unit. Simmer for an additional 10 - 15 minutes or until chicken and vegetables are cooked through. Stir in corn flour and simmer until thickened. Serve with rice, couscous or salad.
- Add 125 ml cream or sour cream for a richer meal.
- Prepare until step 4, cover with tin foil and bake with all the vegetables added at 180 °C for 45 minutes.
Cookware we used
