Lou Robbie's Creamy Garlic & Lemon Chicken with Buttery Mash and Veg
To me this is pure comfort food, and it makes a great Sunday family dinner without any of the fuss.
SERVES
4
PEOPLE
Ingredients
4 chicken breasts
½ tsp salt
¼ tsp ground black pepper
1 tsp oregano oil, for cooking
zest and juice of 1 lemon
3 cloves of garlic, chopped
100ml hot chicken stock (use ½ a stock cube)
2 tbsp cornflour
½ tsp Dijon mustard
250ml double cream
To serve:
mashed potato
green beans
carrots
lemon wedges
chopped fresh parsley
Method
Warm a large frying pan on a medium heat. Season the chicken breasts with salt, pepper and oregano, add some oil to the pan, and sear for about 5 minutes, until brown all over. Put the chicken breasts into the slow cooker, add the lemon juice, lemon zest and garlic, and pour in the chicken stock. Cook on low for 4 hours, or on high for 2 hours.
After the cooking time, remove the chicken breasts to a plate and cover to keep warm.
Make a paste by mixing the cornflour, mustard and a tablespoon of water in a small bowl and pour this into a small pot. Put 2 ladles of the juices from the slow cooker into the pot of paste and whisk on a medium heat for a few minutes to cook out the cornflour, then add the cream and the rest of the juices and let it bubble and cook for a few minutes. Taste and adjust the seasoning if needed, then pour back into the slow cooker and put the chicken back too for a final 10 mins.
Serve with creamy mashed potato, green beans and carrots. Garnish with a lemon wedge and a sprinkle of chopped parsley.
