Chicken au citron à la “La Source”

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 chicken thighs with bones
• 2 lemons, untreated, cut into 1 cm thick slices
• 2 onions, cut into rings or pieces
• 2 cloves garlic, in pieces or slices
• 250 ml white wine
• 500 ml vegetable stock, made with stock cubes
• 2 tbsp olive oil or other oil
• 1 tsp herbs de Provence
• some fresh rosemary stalks
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

summery, slightly tart chicken and lemon dish

Brown the chicken pieces in olive oil in a large pot. Once the pieces are lightly browned all over, add the onion, sliced ​​into rings or chunks, and brown it too. Pour in the vegetable stock, add the white wine, garlic, herbs, and spices. Bring to a boil, adding more water or stock if necessary. Simmer for about 10 minutes, then add the sliced ​​lemons and simmer for another 30-35 minutes, until the meat is cooked and the lemons begin to break down. Season to taste. I like to serve chicken au citron with mixed rice or pommes duchesse. You can also make chicken au citron in advance; it tastes even better reheated. The quantities given for the meat are a minimum of 4 people; I usually add 2-3 more pieces to make sure there’s enough. I’ve also cooked it with just chicken breast fillets, but I find it tastes a bit blander. You could, of course, use one or two whole chickens, but that would result in a lot of small bones, which might not be to everyone’s taste. Garlic isn’t mandatory, by the way; it tastes good without it.