Quick lemon chicken

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Easy Cocotte en fonte

Prep time

20 minutes

Cooking time

15 minutes

Serves

4 people

Method

Slice the chicken breasts lengthwise into 3 equal-sized pieces.
Peel and chop the onion and garlic.
Cut the preserved lemon into small, 5 mm cubes.
Wash then slice the lemons.
Chop the parsley and crush the almonds.
Add a drizzle of olive oil to your Dutch oven.
Quickly sauté the seasoned chicken until light brown, then set it aside in a dish.
Sweat the onion, garlic, lemon slices, and preserved lemon.
If necessary, add a little olive oil.
Deglaze with the spoonful of honey. Brown the honey then add the chicken stock.
Reduce half of the liquid. Add the chicken, the crushed almonds, and the chopped parsley.
Serve immediately with semolina or bulgur.

Ingredients

4 chicken breasts
½ a preserved salted lemon
1 onion
2 cloves of garlic
1/2 lemon
50 g (1.8 oz) almonds
4 sprigs of parsley
1 tbsp honey
15 cl (3/5 cup) chicken stock
Olive oil
Salt, pepper

Utensil

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.