Quick & Easy

Lemon and dill chicken

This saucy chicken casserole is fantastic served with steamed rice and a green salad.
Lemon and dill chicken
1H 25M



1.Heat oil and butter in large saucepan; cook chicken, in batches, over medium heat until sealed on both sides but not coloured. Remove from pan.
2.Cook onion, carrot, celery and flour in same pan, stirring, 1 minute. Gradually add the water; bring to the boil. Return chicken to pan. Reduce heat; simmer, covered, 30 minutes. Remove lid; simmer, uncovered, about 30 minutes or until chicken is cooked through. Season to taste; sprinkle with dill.
3.Whisk egg yolks and juice together in small bowl. Gradually add to chicken mixture, stirring over low heat, until sauce thickens slightly.

Egg whites can be placed in a small container, sealed, and frozen for up to 3 months. They can be used in meringue, pavlova and friands.


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