John Myers
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Lemon Chicken with Stuffed Potatoes and Lemon Foam
The perfect lemon chicken with stuffed potatoes and lemon foam recipe with a picture and simple step-by-step instructions.
Lemon chicken
- 6 piece Kikok chicken breasts
- 4 piece Lemons
- 5 piece Garlic cloves
- 200 ml Olive oil
- 250 ml Chicken stock
- 3 tbsp Soy sauce
- 2 piece Bay leaves
- 2 piece Sprigs of thyme
- 1 pinch Lemon salt
- 1 pinch Pepper White
- 20 g Food starch
- 3 piece Protein
- Edible flowers
Stuffed potato
- 6 piece Potatoes big
- 1 piece Egg yolk
- 2 tbsp Creme fraiche Cheese
- 1 piece Onion
- 300 g Mushrooms
- 2 tbsp Chopped parsley
- 2 tbsp Freshly chopped chives
- 1 tbsp Butter
- 1 pinch Salt and pepper
- Thyme
- 1 pinch Freshly grated nutmeg
- 50 g Grated hard cheese
Lemon chicken
- Mix the olive oil, the juice from 3 lemons, the zest from two lemons and the soy sauce. Add two finely chopped garlic cloves as well as salt and pepper and process into a marinade. Wash and pat dry Kikok chicken breasts. Rub the marinade on all sides, place the slices of a lemon between them and cover and store in a cool place overnight.
- Then place the marinated chicken breast in a roaster with the rest of the marinade and the lemon juice and slices. Pour in the stock, cover with sprigs of thyme, bay leaves and the remaining 3 cloves of garlic. Cook in the preheated oven at 190 ° C for about 50 minutes and occasionally pour sauce over them.
- After the cooking time, when the chicken is already slightly golden brown, remove the chicken and spread it on a baking sheet lined with aluminum foil and grill on the top level for another 8 minutes so that the skin is crispy too. During this time, pour the sauce into a saucepan and thicken a little with cornstarch, briefly bring to the boil and season to taste. Pour the sauce over the crispy chicken.
- Finally sprinkle the zest of a lemon lightly over the chicken. Beat the egg whites until stiff, season with lemon juice, serve and pour the bean blossom over it.
Stuffed potato
- Cut the cooked potatoes in half lengthways. Hollow out each potato half (make sure that about 1 cm of the edge remains). Mix the egg yolks and crème fraîche and mix in the potato mixture, mashed with a fork. Briefly sauté the finely chopped onions, mushrooms, parsley and chives in hot butter, add to the potato mixture, mix in and season well. Fill the hollowed out potatoes with it and place in a greased, fireproof dish, sprinkle cheese on top. Bake in a preheated oven at 200 degrees for about 10 minutes.
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