Lemon chicken with young vegetables

Name: Lemon chicken with young vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 untreated lemon; 1 (approx. 1.2 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 15 g Butter or margarine; 2 Onions; 2 Kohlrabi; 1 bundle (approx. 500 g) baby carrots; 1 glass (400 ml) Chicken stock; 1/8 l dry white wine; 200 g Long grain rice; 3-4 Tbsp dark sauce thickener; 50 g Whipped cream; 1/2 TEASPOON Sugar; 2 pots Chervil; 7-10 Tbsp Lemon Pepper; 7-10 Tbsp Lemon wedges; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 untreated lemon
1 (approx. 1.2 kg) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
15 g Butter or margarine
2 Onions
2 Kohlrabi
1 bundle (approx. 500 g) baby carrots
1 glass (400 ml) Chicken stock
1/8 l dry white wine
200 g Long grain rice
3-4 Tbsp dark sauce thickener
50 g Whipped cream
1/2 TEASPOON Sugar
2 pots Chervil
7-10 Tbsp Lemon Pepper
7-10 Tbsp Lemon wedges
7-10 Tbsp Kitchen yarn

Directions

1
Wash the lemon thoroughly and rub the peel (not too fine). Halve the lemon, squeeze one half and cut the other half into slices. Wash chicken thoroughly, dab dry and rub inside and out with salt, cayenne pepper and half of the grated lemon peel.
2
Tie wings over the back, hold clubs together with kitchen yarn. Place the chicken in a roaster with the breast side down. Spread flakes of fat on the chicken and roast in a preheated oven (electric: 200°C/ gas: level 3) for approx. 11/4 hours.
3
Onions peel and halve. Wash and clean the kohlrabi and carrots. Cut 2 carrots into pieces. Cut kohlrabi into slices. Turn the chicken after 30 minutes, add onions, carrot pieces and lemon slices.
4
Add 1/8 litre stock and white wine. Finish frying and scoop with frying stock in between. Bring just under 1/2 litre of water and salt to the boil. Add rice and let it swell covered at low heat for 20 minutes.
5
Steam carrots for 10-15 minutes, kohlrabi for about 8 minutes in little boiling salted water. Remove the chicken from the roaster and keep warm. Pour the rest of the chicken stock into the roasting pan, dissolve any chicken stock while stirring and pour everything through a sieve into a small pot.
6
Add the rest of the lemon peel, bring to the boil and add the sauce thickener while stirring. Bring to the boil again briefly. Refine with cream and season to taste with salt, cayenne pepper and possibly sugar. Chervil, except for something to garnish, chop roughly.
7
Mix 3/4 into the rice. Arrange chicken and drained vegetables on a plate. Sprinkle with lemon pepper and remaining chervil and garnish. Cover the chicken with fried lemon slices and serve with fresh lemon wedges as desired.
8
Add the sauce and chervil rice separately.