There are lots of variations of this recipe around so despite the fact that I often make it up as I go along depending on what herbs I have in the fridge, I'm certain it's not my own creation. The Independent's version is great if you really really really like garlic.
That image is mid-way through cooking, what you get at the end is perfectly moist chicken with a crispy skin, soaked in a savoury, tangy sauce. You need carbs with this, there's no other option. This time I served it up with Sara's black garlic potato wedges. We're coming into autumn now and I promise that this will soon become your go-to dinner of choice when you've had a long day at work.
Lemon and Garlic Chicken (serves 2-3)
- Two chicken thighs or three drumsticks per person
- Salt and pepper for seasoning
- 1 glass of white wine
- 100ml chicken stock
- Five cloves of garlic
- Four bay leaves
- Two lemons
- Season the chicken and fry in a deep pan, just until the skins are crispy.
- Pour in the white wine and the chicken stock and turn the heat down so it's simmering.
- Add the garlic and bay leaves.
- Check there are no rogue pips in the lemons and add them.
- Leave to simmer for 20 minutes, stirring occasionally and making sure the chicken doesn't stick to the pan
- Depending on how strong your lemons are, you might want to take the little buggers out (lemons from Tesco work very well, Asda's are rather too sharp) and then simmer for another 10 minutes or so until the chicken is cooked through and the sauce reduced and sticky.
- Serve with a giant mountain of carbs that will make your guests very happy they came to see you.