This is an ideal recipe for winter. The refreshing days of a forthcoming Springtime are abundant in every morsel as the lemon adds a perfect lightness to this dish.

Chicken and Lemon Casserole
Prep time
Cook time
Total time
A British recipe that's full of deep, bright and enlivening flavours. Easy and economical.
Recipe type: Casseroles
Serves: 6
  • 6 chicken joints
  • salt and freshly ground black pepper
  • 1/2 stick (2 ounce) 50 g butter
  • 1 Tablespoon oil
  • 1 onion, sliced
  • 2 Tablespoons plain flour (all purpose)
  • 1 1/4 Cups (1/2 pint) 300 ml chicken stock
  • 1 lemon, peeled and sliced
  • 2 bay leaves
  • 1 teaspoon sugar
  1. Preheat the oven to 375 degrees F (190 degrees C) Gas Mark 5.
  2. Wipe the chicken joints and sprinkle with salt and pepper.
  3. Heat the butter and oil in a frying pan and fry the joints quickly until golden brown all over.
  4. Transfer to a casserole.
  5. Add the onion to the frying pan and cook for about 5 minutes until soft.
  6. Sprinkle in the flour and cook for 1 minute.
  7. Pour in the stock and bring to the boil, stirring.
  8. Add the lemon, bay leaves, seasoning and sugar.
  9. Pour over the chicken.
  10. Cover and cook in the oven for about 45 minutes until the chicken is cooked.
  11. Remove the lid 15 minutes before the end of cooking time so that the joints brown.

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