lemon and rosemary chicken casserole
 

Lindsey Bareham

Lemon and rosemary go well with chicken however it’s cooked, but in this recipe the haunting flavours infuse chunks of bouncy chicken thigh in thick, creamy gravy with intensely flavoured Chantenay carrots. Serve with green beans and Jersey Royals.

serves 3-4, prep 25 min, cook 40 min

2 onions
25g butter
1 tbsp olive oil
5 garlic cloves
A few sprigs of rosemary
1 lemon
8 chicken thigh fillets
1 tbsp flour
200ml white wine
200ml chicken stock
350g Chantenay carrots
25g flat-leaf parsley

Thinly slice the onions. Melt the butter in the olive oil in a spacious, lidded frying pan and stir in the onions. Add half a teaspoon of salt and stir occasionally until they are floppy and uncoloured; about 15 min. Meanwhile, thinly slice the garlic. Strip rosemary leaves from the stalks and chop to dust. Zest half the lemon and chop to dust. Stir the garlic, rosemary and lemon dust into onion.

Cook briefly while you unfurl the chicken and slice into 4 or 5 strips. Pat dry and dust with flour. Scoop the sloppy onion mix into a sieve over the pan, pressing to extract the buttery oil. Increase the heat and brown the chicken in batches, transferring to a lidded, fireproof casserole dish. Add juice from the lemon and wine, bubble up while stirring to thicken. Add stock, onion and trimmed carrots. Cover and simmer for 20 min or until chicken and carrots are cooked through. Season to taste, garnish with chopped parsley just before serving.