Creamy Garlic and Lemon Chicken with Buttery Mash and Veg
With tender, slow cooked chicken in a rich and creamy lemon and garlic sauce, this delicious recipe is a family favourite you can freeze.
Introduction
To me this is pure comfort food, and it makes a great Sunday family dinner without any of the fuss.
Lemon chicken reminds me of a weekend we once had in Paris, before we had kids. I ordered it in a little restaurant in St Michel and it was served with boiled potatoes and green beans, cooked with few ingredients but full of flavour. I love to cook dishes for my family that I’ve had on my travels. It always evokes lovely memories and interesting conversations with the kids.
Ingredients
| 4 | chicken breasts |
| ½ tsp | salt |
| ¼ tsp | ground black pepper |
| 1 tsp | oregano oil, for cooking |
| zest and juice of 1 lemon | |
| 3 cloves of | garlic, chopped |
| 100ml | hot chicken stock (use ½ a stock cube) |
| 2 tbsp | cornflour |
| ½ tsp | Dijon mustard |
| 250ml | double cream |
| To serve: | |
|---|---|
| mashed potato | |
| green beans | |
| carrots | |
| lemon wedges | |
| chopped fresh parsley |
Essential kit
You will need: a slow cooker.
Method
Warm a large frying pan on a medium heat. Season the chicken breasts with salt, pepper and oregano, add some oil to the pan, and sear for about 5 minutes, until brown all over.
Put the chicken breasts into the slow cooker, add the lemon juice, lemon zest and garlic, and pour in the chicken stock. Cook on low for 4 hours, or on high for 2 hours.
After the cooking time, remove the chicken breasts to a plate and cover to keep warm.
Make a paste by mixing the cornflour, mustard and a tablespoon of water in a small bowl, and pour this into a small pot. Put 2 ladles of the juices from the slow cooker into the pot of paste and whisk on a medium heat for a few minutes to cook out the cornflour, then add the cream and the rest of the juices and let it bubble and cook for a few minutes. Taste and adjust the seasoning if needed, then pour back into the slow cooker and put the chicken back too for a final 10 mins.
Serve with creamy mashed potato, green beans and carrots. Garnish with a lemon wedge and a sprinkle of chopped parsley.
STORAGE: Once cooked and cooled, store in an airtight container in the fridge for up to 3 days.
TO FREEZE: To save space in your freezer, portion the cooked and cooled chicken and sauce and freeze in labelled ziplock bags for up to 3 months.
TO DEFROST: Defrost overnight in the fridge. Reheat in a pan or in the microwave until piping hot.
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