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Chicken with Lemon and Rosemary




Source of Recipe


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List of Ingredients




1tsbn olive oil
2kg chicken thigh fillets
3 cloves garlic, crushed
250ml chicken stock
125ml dry white wine
1tspn grated lemon rind
2tsbn lemon juice
1tsbn chopped fresh rosemary
2tspn cornflour
1tspn water
60ml cream


Recipe



Heat oil in a pan, add chicken in batches and cook until browned.
Remove from pan and add garlic, stock, wine, rind, juice and rosemary to the same pan.
Bring to the boil and return chicken to pan.
Simmer uncovered for about 20 mins or until chicken is tender.
Remove chicken from pan.
Add blended cornflour and water to pan and stir over heat until sauce boils and thickens.
Reduce heat and add cream and chicken.
Stir until hot.

Serves 6-8