About Me

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North Somerset, United Kingdom
My parents were worried when I ran around with scissors – now I play with fire and (intentionally) break glass! Based in the beautiful South West of England, close to the sea and often the scene of beautiful sunsets, I am inspired by the countryside around. Working with sea glass collected from remote beaches, soda lime glass from Murano, Italy, Europe, USA and beyond, I create artisan beads, for use in my own jewellery or for you to enjoy in your own creations. But I couldn’t stop there; continuing the theme from round rods to flat sheets, mostly from the USA, I break large sheets of transparent, opaque, multi-coloured and dichroic glass into much smaller pieces to make a kiln-formed range of bright, colourful jewellery and home decoration. Each piece I make is individually designed around the shape, size and beauty of the materials and intended to be unique, wearable, usable and affordable. All my glass work is kiln annealed for strength and durability and designed to give pleasure for years to come.

Friday, 5 July 2013

How to make a delicious lemon-y chicken dinner


Sorry, no pics of the actual dish, but this is my adaptation of a recipe I found in a magazine many many years ago - must have been in the 90s!  Over the years I have simplified it and tweaked it for maximum ease and speed on my part.  I was just getting my scrappy piece of paper out of my recipe book (an equally tatty children's scrap book, I'm not that posh as to have a proper recipe book!) when I remembered I had promised to share this with a friend and though, why not share with anyone who cares to read?

So here it is.  It's quick and easy, more fun and healthier than a supermarket ready meal. Even a beginner cook could make this.

Leave me a comment and tell me if you tried it, liked it, or think I'm as mad as a bag of bent spanners.  As they say in the ads, it's good to talk!!

Lemon chicken
Prep takes 10 mins (+ extra time to open a bottle)
Cooking takes 30 mins (including the sit down and drink the bottle dry time)
625 cals per serving (for those who care) according to the recipe
Serves 4 (double the cals if going to feed 2 with 'healthy' appetites! )

4 x 175g (6oz) chicken breasts – skin optional
30ml (2tbsp) olive oil
50g (2oz) butter
1 medium onion, chopped
2 garlic cloves, crushed
Grated rind and juice of 1 lemon
200ml (7fl oz) tub crème fraiche (Weightwatchers is lowest fat I’ve found if that matters)
150ml (5fl oz) chicken stock
30ml (2 level tbsp.) chopped fresh herbs
Salt and pepper to taste

  • Drizzle the chicken with the oil
  • Roast at 200C/ 180C fan (400F) Mark 6 for about 20 mins until golden and tender – use a casserole dish, you will be adding sauce later)
  • Melt the butter and fry the onion and garlic until soft
  • Add the lemon rind and juice (to taste – I add it all, you might want less - you can put more in but you can't take it out)
  • Bring to the boil
  • Stir in the crème fraiche and stock
  • Bring back to the boil and then simmer for 4-5 mins
  • Stir in the herbs and season well
  • Remove chicken from oven after 20 mins and pour the sauce over
  • Cover the chicken and sauce with lid/foil and pop back in the oven for another 10 mins to make sure the chicken is well cooked through.

If you are not ready to serve you can safely turn the oven down to 150C / 130C fan and leave it there for another 10-20 mins or so whilst you finish your starter, aperitif, phone conversation or whatever (lucky you, if it's a moment of passion).  

Serve with fresh veg of your choice, but rice is also good.


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