Lemon and dill chicken
This saucy chicken casserole is fantastic served with steamed rice and a green salad.
- 1 hr 25 mins cooking
- Serves 6
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Ingredients
Lemon and dill chicken
- 2 tablespoon olive oil
- 30 gram (1 ounce) butter
- 1.5 kilogram (3 pounds) chicken thigh cutlets (skin on)
- 2 medium brown onions (300g), sliced thinly
- 1 large carrot (180g), sliced thickly 1 stalk celery (150g), trimmed, sliced thickly
- 2 tablespoon plain (all-purpose) flour
- 2 cup (500ml) water
- 2 tablespoon finely chopped fresh dill
- 3 egg yolks
- 1/3 cup (80ml) lemon juice
Method
Lemon and dill chicken
- 1Heat oil and butter in large saucepan; cook chicken, in batches, over medium heat until sealed on both sides but not coloured. Remove from pan.
- 2Cook 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.
- 3Whisk egg yolks and juice together in small bowl. Gradually add to chicken mixture, stirring over low heat, until sauce thickens slightly.
Notes
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.
