in Recipes

Tender lemon chicken à la Amira

updated

Spread the love

Ingredients for 3 servings:

  • 1 kg chicken leg(s)
  • 12 m.-sized potatoes
  • 2 lemons
  • 1 tbsp flour
  • 1 jar water
  • 4 garlic cloves
  • 1 tsp vegetable broth
  • oil
  • Pepper, white
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

with fried potato slices

Wash the chicken thighs, pat dry, and fry them crispy in a large pot. Simmer at low heat in their own juices for about 45 minutes until tender. Peel the potatoes, slice them thinly, and fry them in oil. After 45 minutes, add the potato slices to the meat and season with white pepper and salt. Simmer at low heat for 30 minutes. Heat a little oil in a pan and make a roux with the flour. Add the water, lemon juice, vegetable stock, a little salt, and the crushed garlic, and bring to a boil briefly, stirring constantly. Pour the sauce into the pot with the chicken and potatoes and simmer for 15 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Blueberry quark cake with Oreo and brownie base

Watermelon berry drink