Lemon chicken with vegetables and light tomato and ginger pasta (celebrity recipe)

Name: Lemon chicken with vegetables and light tomato and ginger pasta (celebrity recipe)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 200 g Butter; 2 Organic lemons; 7-10 Tbsp 1/2 bunch each of chives, sage, thyme; 3 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1.5 kg) organic chicken; 4 Tomatoes; 2 yellow peppers; 150 g Celeriac; 4 Carrots; 3 red onions; 150 ml dry white wine; 2 TABLESPOONS Sherry; 30 g fresh ginger; 1 small chili pepper; 1-2 TABLESPOONS Olive oil; 2 can(s) (425 ml each) cherry tomatoes; 250 g fresh ribbon noodles; 7-10 Tbsp Sage; 7-10 Tbsp Toothpicks

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

200 g Butter
2 Organic lemons
7-10 Tbsp 1/2 bunch each of chives, sage, thyme
3 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1.5 kg) organic chicken
4 Tomatoes
2 yellow peppers
150 g Celeriac
4 Carrots
3 red onions
150 ml dry white wine
2 TABLESPOONS Sherry
30 g fresh ginger
1 small chili pepper
1-2 TABLESPOONS Olive oil
2 can(s) (425 ml each) cherry tomatoes
250 g fresh ribbon noodles
7-10 Tbsp Sage
7-10 Tbsp Toothpicks

Directions

1
Cut butter into pieces. Wash the lemons, grate dry and grate the peel. Wash herbs, dab dry, chop finely. Peel garlic and chop finely. Add lemon zest, 1/3 of the herbs and 2/3 of the garlic to the butter.
2
Season with salt and pepper and mix well. Wash the chicken and pat dry. Score the skin with a knife. Spread butter evenly in the incisions. Close incisions with toothpicks.
3
Peel the lemons so that the white skin is completely removed. Remove the fillets between the parting skins. Cut the fillets into cubes. Wash, dry grate, clean and dice the tomatoes.
4
Wash the peppers, grate dry, remove seeds and dice. Peel, wash and chop celery and carrots. Peel onions and cut into cubes. Mix lemon cubes, half of the vegetable cubes and 1/3 of the herbs.
5
Stuff the chicken with it and place it in the fat pan of the oven, spread the remaining vegetable cubes around it. Pour on 100 ml white wine and sherry. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.
6
Increase the oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) and cook for a further 10-15 minutes. In the meantime, peel and grate the ginger. Wash, clean and finely chop the chilli pepper. Heat olive oil in a pan.
7
Fry the ginger, chilli and remaining garlic in it. Deglaze with 50 ml white wine, add canned tomatoes, bring to the boil. Season with remaining herbs, salt and pepper. Prepare pasta in boiling salted water according to package instructions.
8
Drain and mix with the sauce. Take the chicken out, carve it. Arrange chicken pieces, filling and noodles on plates, garnish with sage.