Poulet au citron

Poulet au citron

By
From
Encyclopedia of Food and Cookery
Serves
6

Chicken with lemon cream sauce is an example of using a good white table wine to add flavour to a sauce. Use the wine you intend to serve with the dish – serve it chilled, of course. Creamy mashed potatoes are lovely with this dish, followed by a crisp green salad tossed in a little mustard vinaigrette dressing.

Ingredients

Quantity Ingredient
1 lemon
100g butter
2kg chicken pieces
1 tablespoon sherry
125ml white wine
1 orange, zested
freshly ground white pepper
190ml cream
cheese, grated
salt

Method

  1. Grate zest from lemon and set aside. Peel lemon and slice thinly. Heat 90 g butter in a large frying pan and, when foaming, brown chicken on all sides. Reduce heat, cover pan and cook – shaking the pan and turning chicken every now and then – for 10–15 minutes or until chicken is nearly cooked.
  2. Remove chicken, add sherry and wine to pan. Stir over moderate heat, picking up brown bits from bottom of pan, for a few minutes. Add orange and lemon zests and season with salt and pepper. Turn heat to high and stir in cream slowly. The sauce should thicken a little.
  3. Put back chicken and turn to coat with sauce. Heat through for a few minutes. Arrange on a heated flameproof serving dish, spoon over sauce and sprinkle with cheese. Put a few slices of lemon and remaining butter, in small pieces, on top. Brown under a preheated grill.
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