Braised lemon chicken with shallots and cherry tomatoes
easy
30 mins
30 mins
Ingredients
- 1 Chicken breast (with skin, on bone; 300-350 g)
- 125 g Shallots
- 125 g cherry tomatoes
- 1 sprig of rosemary
- 1/2 untreated lemon
- 2 TABLESPOONS Sugar
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Lemon Pepper
- 150 ml clear chicken stock (instant)
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Parsley
- 1 Baguette roll
Directions
- 1
Wash chicken breast, dab dry, remove from bone and cut into not too small pieces. Peel the shallots. Wash tomatoes and rosemary and pat dry. Pluck rosemary needles from the stalks, except for something to garnish. Wash lemon thoroughly and cut into slices. Caramelise the sugar in a pan, add oil and fry the chicken pieces and shallots while turning them. Season with salt, pepper and rosemary and deglaze with broth. Add lemon slices and braise covered for about 10 minutes. Add tomatoes and simmer for another 2-3 minutes. Season to taste with salt, pepper and possibly lemon juice. Serve garnished with parsley and rosemary. Serve with a fresh baguette roll
- 2
Approx. 3860 kJ/ 920 kcal. E 85 g/ F 14 g/ KH 98 g
- 3
Plate: warning corner
- 4
Cutlery + glass: Haymann
- 5
Wood Fruits: Taylor
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