Monday, 2 January 2017

Something a Bit Special #16 Cotteswold’s Creamy Lemon Chicken

Cotteswold Dairy is a family business based in Tewkesbury and has been delivering milk (and more) to customers since 1938. They do traditional doorstep deliveries as well as selling through various retailers, both locally and further afield.

Each year, Cotteswold Dairy put a calendar together, and this year it features recipes using their products. I thought it sounded like a great idea, so sometime last summer, when the New Year seemed like an age away, I volunteered myself to create a recipe using their crème fraiche.
The crème fraiche comes from their Upper Norton Range which is all made from the milk of Jersey and Guernsey cows making it rather luxurious to say the least. So, the pressure was on to develop a recipe that did it justice!
Last year we honeymooned in Mykonos and whilst there we ate at a traditional Greek taverna called Nikos Gallop; actually, if truth be told, it was so good, we ate there twice. On our final night, I ordered the chicken breast in a lemon sauce (it might have had a more fancy name than that) and I still have dreams about it. So, for my recipe, I tried to re-create a little bit of ‘Greece meets the Cotswolds’ on a plate!

Cotteswold’s Creamy Lemon Chicken – Serves 4

Ingredients:
2 tbsp oil
4 chicken breasts
25g butter
5 shallots, quartered
2 tbsp plain flour
200ml white wine
200ml chicken stock
Juice of ½ lemon
125ml crème fraiche
2 tbsp chopped parsley
Zest of 1 lemon
Salt and pepper

What to do:
Heat the oil in a large frying pan with a lid. Season the chicken breasts with salt and pepper and fry for two minutes on each side until golden brown. Remove from pan and set aside.
Heat the butter in the pan and add the shallots. Cook over a high heat for 5 minutes until lightly golden brown.  

Put the flour into a bowl with the wine and mix until smooth. Add the wine mixture and chicken stock to the pan and bring to the boil.

Add the chicken, cover with a lid and cook on the hob, on a medium heat, for about 20 minutes, or until the chicken is cooked. Remove chicken and set aside.

In a bowl, mix the lemon juice, crème fraiche and parsley and add to the pan. Cook through for a couple of minutes.  

To serve, slice each chicken breast into three and arrange on a plate. Pour over the sauce. This is best served with rice or new potatoes and some seasonal vegetables.






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