Chicken with Lemon

Poulet au Citron : instructions

• 1
  Cut the chicken into 4 pieces.
• 2
  Cut 2 lemons; squeeze one and a half to extract the juice; pour the lemon juice into a shallow dish; season with salt and pepper; whisk lightly with a fork to combine well; place the chicken pieces in the seasoned juice to marinate for at least one hour.
• 3
  Drain the chicken pieces and place them on paper towels.
• 4
  Pour the oil into a Dutch oven; when it is hot, add the chicken pieces and brown them over high heat, turning them with a wooden spoon so they are browned on all sides.
• 5
  When the pieces are nicely browned, add a large glass of water; add a pinch of thyme; as soon as the liquid comes to a boil, reduce the heat; cover and simmer for 20 minutes.
• 6
  Once the chicken is cooked, remove it from the oven and keep it warm.
• 7
  Turn up the heat under the pot to reduce the cooking juices by half; slice the half lemon into rounds; squeeze the remaining whole lemon; add the cream to the pot; stir well with a wooden spoon and let it thicken for 2 to 3 minutes over medium heat; turn off the heat; add the lemon juice; adjust the seasoning of the sauce; spoon the sauce over the chicken pieces; garnish the dish with the lemon slices.