Chicken with lemon thyme

Name: Chicken with lemon thyme | Asda Good Living
Total time: 2 h
Yield: 6
Cuisine: French
Ingredients: 3 tbsp olive oil; 6 chicken thighs; 6 chicken drumsticks; 2 garlic cloves, finely sliced; 1 unwaxed lemon, halved and cut in to small wedges; 1 pack fresh cut lemon thyme; 500ml chicken stock; 750g Extra Special Elizabeth Potatoes, halved; 1 sprig mint; 50g butter; 1 tbsp chopped fresh chives; 25g plain flour

If you can't find lemon thyme, regular thyme or rosemary also work well with this delicious dish

By Asda Good Living,21st September 2015

(8 votes)

Cook: 2 Hours

Serves: 6

Price: £1.60 per serving

Nutritional Information

Each 420g serving contains

Energy
2083kj
498kcal

25%

Fat
32.0g

High
46%

Saturates
11.0g

Med
55%

Sugars
1.8g

Low
2%

Salt
1.00g

Med
17%

of your reference intake.
Typical energy values per 100g:
496kj/119kcal

Ingredients

3 tbsp olive oil

6 chicken thighs

6 chicken drumsticks

2 garlic cloves, finely sliced

1 unwaxed lemon, halved and cut in to small wedges

1 pack fresh cut lemon thyme

500ml chicken stock

750g Extra Special Elizabeth Potatoes, halved

1 sprig mint

50g butter

1 tbsp chopped fresh chives

25g plain flour

Method

Pre-heat the oven to 170C/150C Fan/Gas 3. Heat 1 tbsp of the oil in a non-stick pan and cook the chicken thighs on both sides until golden. Season to taste and put in a casserole dish.

Add the drumsticks to the pan and cook until golden on all sides. Add to the thighs.

Add the garlic, lemon and a handful of lemon thyme. Add the chicken stock and 100ml water. Cover with a lid and cook in the oven for 1 hour 30 minutes, topping up the stock in the dish with water if necessary.

Put the potatoes in a pan, cover with cold water and add a sprig of mint and half of the butter. Over the pan, heat until boiling, then simmer until tender. Drain, discard the mint and sprinkle with the chopped chives.

When the chicken casserole is ready, remove the meat from the stock, set aside and keep warm. Thicken the cooking liquid by mixing the flour and remaining butter together, then whisk it into the boiling stock, one teaspoon at a time, until the gravy has reached your desired thickness.

Put the chicken pieces on to a serving dish and pour over the chicken gravy. Serve immediately with the herby Elizabeth potatoes.