Aunty 2’s lemon chicken

Aunty 2’s lemon chicken

Le poulet au citron de ma tante 2

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

In Vietnam, we do not address our elders by their name, but by their position in the family. Parents are number 1; number 2 is their eldest sibling. This recipe is from my Aunty 2 in Paris. It’s her French/ Vietnamese version of Chinese lemon chicken.

Ingredients

Quantity Ingredient
4 chicken marylands, cut into drumsticks and thighs
2 tablespoons fish sauce
115g orange blossom honey
60ml lemon juice
2 tablespoons olive oil
2 kaffir lime leaves, thinly sliced
50g butter
125ml white wine
steamed jasmine rice, to serve
lemon halves, to serve

Method

  1. Preheat the oven to 160˚C. In a large mixing bowl, combine the fish sauce, honey, lemon juice, olive oil and lime leaves. Add a generous pinch of freshly cracked black pepper and mix well. Add the chicken and rub the mixture into the skin, coating well.
  2. Place the chicken in a baking dish lined with baking paper, reserving any honey mixture in the bowl. Bake for 50–60 minutes, or until the chicken is almost falling off the bone, basting now and then with the reserved honey mixture. Leave to rest while finishing the sauce.
  3. Melt the butter in a small saucepan over medium–high heat. Stir in the wine and the juices from the chicken. Cook for 5 minutes, until reduced to a thick sauce. Drizzle the sauce over the chicken. Serve with jasmine rice and lemon wedges.
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