Thank goodness for my collection of Womens Weekly and Family Circle cook books! Most of them are a bit old school, and the recipes require a little 'contemporising', as they are all second hand, but they save the day again and again!
Chicken with lemon and rosemary:
You'll need:
2 tbs olive oil
12 free-range chicken drumsticks
3 cloves garlic, crushed
1 cup vege stock
1/2 cup white wine (I'm using a sauv blanc)
1 tbs grated lemon rind
2ts lemon juice
1 tbs freshly shopped rosemary
2 tsp of cornflour
1 tbs water
1/4 cup cream
You need to:
Heat oil in pan, add chicken and brown; remove from the pan. Add garlic, stock, wine, rind, juice & rosemary to same pan, bring to the boil before returning chicken, let simmer uncovered for 20 minutes or until chicken is tender. Remove chicken from pan, add the blended cornflour and water, and stir over heat until sauce boils and thickens. Add chicken and cream and serve.
I also parboil a bunch of baby potatoes and add them to the pan. Yum yum... photos later!
B.
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