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Chicken With Lemon Sauce

French.Palate's picture
Ingredients
  Frying chicken joints 6
  Parsley sprigs 3
  Dried thyme 1⁄4 Teaspoon
  Lemons juice 2 Tablespoon
  Chicken stock 1⁄2 Pint
  Lard 1 Ounce
  Streaky bacon rashers 4 , rinded and cut in strips
  White bread slices 3
  Butter 1 1⁄2 Ounce
  Flour 1 1⁄2 Ounce
  Milk 1⁄4 Pint
  Salt To Taste
  Pepper To Taste
Directions

Remove the skin from the chicken joints.
Put the joints in a meat tin, rounded side uppermost.
Spread the butter on the joints, then add herbs and lemon rind.
Sprinkle the joints with salt and pepper.
Make lemon juice up to 1/2 pint with stock then pour over the chicken.
Cook, uncovered, at 400°F, Gas Mark 6 for about 30 minutes until tender, basting occasionally.
Heat the lard in a frying pan, add the bacon and cook slowly until golden brown.
Remove from the pan and drain on kitchen paper.
Add the bread in 1/4 inch cubes and fry until golden.
Drain on kitchen paper and add to the bacon.
Remove the chicken joints from the tin and keep hot.
Strain the cooking liquor into a jug.
Make a roux with the butter and flour.
Cook for 2 minutes, then blend in the chicken, liquor and milk.
Bring to boiling point, simmer for 2 to 3 minutes, stirring frequently.
Add the seasoning, pour the sauce over the chicken and scatter the garnish on top.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Party

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