Thursday, 8 December 2016
LEMON PEPPER CHICKEN....with lemony garlic sauce
6 chicken thighs (skin on)
5 teaspoons lemon pepper seasoning
1/4 cup cornflour
2 tablespoons olive oil
preheat oven to 180 c. line a baking tray with baking paper.
mix 4 teaspoons of lemon pepper seasoning with the cornflour.
press the skin side of each chicken thigh into the seasoning mixture.
make sure they are well covered.
in a large fry pan, heat the olive oil on medium heat.
add the chicken thighs skin side down and sprinkle across the top sides of the thighs
with the other teaspoon of lemon pepper. cook for about 4 minutes until skin is
brown and crispy.
flip the chicken thighs over and cook for another 2 minutes remove from heat.
put chicken thighs skin side up on the baking tray, place in the oven
and cook about 15-20 minutes, until the chicken is fully cooked.
when the chicken is almost ready, make the sauce.
1 teaspoon olive oil
1/2 tablespoon butter
5 teaspoons minced garlic
3/4 cup chicken stock
1 teaspoon lemon pepper seasoning
1/2 cup thickened cream
1/4 cup shredded tasty cheese
1/4 cup grated extra sharp parmesan cheese
2 tablespoons lemon juice
in a fry pan, heat the olive oil and butter on medium heat.
add garlic and cook, stirring, until fragrant.
add chicken stock and lemon pepper seasoning. bring to boil.
add cream and cheeses and bring to boil, stirring.
reduce heat to simmer and keep stirring until the sauce is smooth. remove from heat.
stir in the 2 tablespoons lemon juice and serve.