Saturday, 14 June 2014

La Parisienne Dijon and Tarragon, Lemon Chicken

La Parisienne Dijon and Tarragon Lemon Chicken

The pictures do not do the chicken justice. This was so nice that my husband complimented me on it! And I didn't take a photo of the reduced gravy made from the juices. It was delicious!


2 tsp YIAH La Parisienne Dijon and Tarragon Spic Blend
2 tbsp YIAH Mediterranean Olive Oil
4 cloves of garlic, smashed
3 lemons quartered
1 tbsp fresh squeezed lemon juice.
1 kg of chicken pieces.


1) Preheat oven to 180C.
2) Mix the olive oil, spice blend and lemon juice in a bowl.
3) Place chicken in an oven dish and cover with olive oil mixture.
4) Throw into tray with chicken, the lemon quarters and smashed garlic clove and season.
5) Serve with mash and vegetables.

Accompanying gravy:


Pan juices
 1 1/2 tsp of cornflour.


1) Pour pan juices into a small saucepan.
2) Remove 2 tsp of juices to add with the cornflour in a cup. Stir to make a wet paste. If not a wet paste, add a small amount more of the juices.
3) Whisk this paste into the saucepan.
4) Heat gently over a medium heat, continually stirring until the gravy starts to thicken.
5) Serve with chicken and vegetables.

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