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Lemon Parsley & Creme Fraiche Chicken

Lemon Parsley & Creme Fraiche Chicken

Servings: 4

Ingredients

8 free-range chicken pieces, bone and skin on
NOMU Sea Salt
¼ cup flour
NOMU Extra Virgin Olive Oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
100g Portobello mushrooms, diced
1 tsp NOMU One For All Grinder or Roast Rub
A splash of brandy (we like Van Ryn’s 10-Year-Old Vintage Brandy), white wine or verjuice (optional)
Juice of ½ lemon (*make sure to zest your lemon first to use in the mushroom topping)
1 tbsp NOMU Chicken STOCK, stirred into 500ml hot water
1 heaped tbsp crème fraîche

Mushroom topping:
NOMU Extra Virgin Olive Oil
150g Portobello mushrooms, quartered
Knob of butter
¼ cup Italian parsley, roughly chopped
Zest of 1 lemon*

Directions

Preheat the oven to 200°C.

Lightly season the chicken pieces with Sea Salt and dust with flour, shaking off the excess. Heat 2 tbsp Olive Oil in a large, deep ovenproof frying pan or Le Creuset braiser and fry the chicken until nicely browned on all sides, but not cooked through. Remove from the pan and set aside.

In the same pan, add the shallots and sauté until translucent. Add the garlic, diced mushrooms and One For All Grinder and fry for a minute or two. Add a splash of brandy, wine or verjuice to deglaze the pan (if using) and allow the alcohol to cook off. Place the chicken pieces, skin-side up, back in the pan and squeeze over the lemon juice. Carefully pour the prepared Stock around the chicken pieces, avoiding pouring it over the skin. Bring to a boil, then place in the preheated oven for 30 minutes.

Heat another pan over high heat. Add a splash of Olive Oil and fry the mushroom quarters until golden brown but still firm. Add the butter and allow to melt. Add the parsley and lemon zest and immediately remove from the heat. Season with salt or another grinding of One For All and set aside.

Remove the pan from the oven, transfer the chicken pieces to a plate and return to the switched-off oven to keep warm. Place the pan over high heat, bring the sauce to a boil and simmer to reduced by half. Add the crème fraîche and stir to combine. Place the chicken pieces in the sauce and simmer for another minute. Check the seasoning and serve hot with lots of sauce and the lemony parsley mushrooms. Absolutely delicious with brown rice and crisp greens.

 

Tips: If you don’t feel like sautéing half the mushrooms separately, you can simply add them all at the beginning and add the parsley and lemon zest just before serving.

Ingredients

8 free-range chicken pieces, bone and skin on
NOMU Sea Salt
¼ cup flour
NOMU Extra Virgin Olive Oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
100g Portobello mushrooms, diced
1 tsp NOMU One For All Grinder or Roast Rub
A splash of brandy (we like Van Ryn’s 10-Year-Old Vintage Brandy), white wine or verjuice (optional)
Juice of ½ lemon (*make sure to zest your lemon first to use in the mushroom topping)
1 tbsp NOMU Chicken STOCK, stirred into 500ml hot water
1 heaped tbsp crème fraîche

Mushroom topping:
NOMU Extra Virgin Olive Oil
150g Portobello mushrooms, quartered
Knob of butter
¼ cup Italian parsley, roughly chopped
Zest of 1 lemon*

Directions

Preheat the oven to 200°C.

Lightly season the chicken pieces with Sea Salt and dust with flour, shaking off the excess. Heat 2 tbsp Olive Oil in a large, deep ovenproof frying pan or Le Creuset braiser and fry the chicken until nicely browned on all sides, but not cooked through. Remove from the pan and set aside.

In the same pan, add the shallots and sauté until translucent. Add the garlic, diced mushrooms and One For All Grinder and fry for a minute or two. Add a splash of brandy, wine or verjuice to deglaze the pan (if using) and allow the alcohol to cook off. Place the chicken pieces, skin-side up, back in the pan and squeeze over the lemon juice. Carefully pour the prepared Stock around the chicken pieces, avoiding pouring it over the skin. Bring to a boil, then place in the preheated oven for 30 minutes.

Heat another pan over high heat. Add a splash of Olive Oil and fry the mushroom quarters until golden brown but still firm. Add the butter and allow to melt. Add the parsley and lemon zest and immediately remove from the heat. Season with salt or another grinding of One For All and set aside.

Remove the pan from the oven, transfer the chicken pieces to a plate and return to the switched-off oven to keep warm. Place the pan over high heat, bring the sauce to a boil and simmer to reduced by half. Add the crème fraîche and stir to combine. Place the chicken pieces in the sauce and simmer for another minute. Check the seasoning and serve hot with lots of sauce and the lemony parsley mushrooms. Absolutely delicious with brown rice and crisp greens.

 

Tips: If you don’t feel like sautéing half the mushrooms separately, you can simply add them all at the beginning and add the parsley and lemon zest just before serving.

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