Poulet au Citron
Serves : 4 people
Preparation : 10 min
Cooking : 35 min
Wait : 1 h
Instructions
Cut the chicken into 4 pieces.
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.
Drain the chicken pieces and place them on paper towels.
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.
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.
Once the chicken is cooked, remove it from the oven and keep it warm.
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.
Notes
The best side dish for this lemon chicken is Creole-style rice. If you know your guests’ tastes, you can also serve plantains sautéed in butter and limes.