Braised chicken in lemon sauce on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/tushenaya-kuritsa-v-limonnom-souse/Notes on ingredients:

      Chicken. This recipe uses thighs, but drumsticks work just as well. Alternatively, you can use boneless thigh fillets – in that case, the stewing time can be reduced to 15 minutes. Breast fillets are better reserved for other dishes.

      Lemon. Adds a characteristic refreshing sourness and aroma. This is the key to the sauce, so yes, it makes no sense to cook without it.

      Wine. Dry white, ideally Chardonnay. Adds a distinctive flavor and helps to soften the chicken faster. During stewing, the alcohol evaporates. But if you are still categorically against using wine, replace it with an equivalent amount of chicken or vegetable broth.

      Onion. Regular onion is all you need here. But if you wish, you can use leek or shallots.

      Celery. Acts as part of the aromatic mix. You need the stalks.

      Flour. Needed to thicken the sauce. Regular high-grade flour works perfectly. First-grade is also acceptable.

      Cream. I used cream with 20% fat content here. Higher fat – from 30% also works, in principle. Lower fat – no.

      Herbs. Parsley complements the wine-lemon sauce well; it's a universal option. If you want to add a distinctive note, add a bit of finely chopped green basil.

      Let's move on to cooking.

      Finely chop the onion, garlic, and celery.

      In a skillet over high heat, heat 2 tablespoons of vegetable oil. Add the thighs and fry them until golden brown on both sides, about a minute per side. Transfer to a plate.

      Reduce the heat to medium-high and add the onion and celery to the skillet. Sauté, stirring, for 3-4 minutes. Add the garlic.

      Add the flour and sauté, stirring, for 1 minute.

      While stirring constantly, pour in the wine and 50 ml of lemon juice.

      Add the thighs to the sauce and stew covered over low heat for about 25 minutes. At the very end, add the cream, 2 teaspoons of grated lemon zest, and chopped parsley.

      Serve.

      Bon appétit!

      

       This recipe for stewed chicken in lemon sauce has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

      Want to say thank you? It's easy!

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