Creamy chicken with lemon and rosemary

Published on by Teresa Ulyate
Chicken thighs in a creamy sauce with lemon and rosemary.
After what felt like a particularly cold winter we are in full spring mode, hooray! The worst should be behind us now and I have a suitably zesty and lemony fresh recipe to get you into a sunshiny mood. If you are lucky you may even have a lemon tree in your garden with fresh lemons that you can use to make this amazingly creamy sauce. We have one which was given to us by some good friends several years ago, soon after we moved into our then new home. Fortunately it has not succumbed to drought, pests or a lack of conversation but it has not exactly flourished either. In fact, nearly six years after we planted it, I think it is roughly the same height as it was when we got it, give or take a few extra leaves on either side. So until our stunted tree can get its act together it is store-bought lemons for us!

Chicken with lemon juice and rosemary.

I do love using lemons in my cooking and they work brilliantly in poultry dishes. These ready-in-an-hour tender chicken thighs are soaked in a rich and creamy sauce made with fresh rosemary, and can be served with low-carb cauliflower rice, full carb regular rice or roasted veggies.

Happy spring! And if anyone has green fingers and some lemon tree tips pretty please share your wisdom in the comments section below.

Chicken thighs in a creamy lemon and rosemary sauce.


CREAMY CHICKEN WITH LEMON AND ROSEMARY

  • a drizzle of olive oil
  • 4 chicken thighs (about 600g)
  • salt and pepper
  • 1 tbsp butter
  • ½ onion, finely chopped
  • 1 tsp crushed garlic
  • 100g mushrooms, sliced
  • 100g diced bacon
  • 1 tbsp flour
  • 2 tsp very finely chopped rosemary
  • ¼ cup masala wine
  • 2 tbsp lemon juice
  • 300ml chicken stock
  • ½ cup cream
1.) Heat a drizzle of olive oil in a griddle pan. Season the chicken thighs with salt and pepper and cook over a high heat to brown on both sides. Leave them for a good few minutes so that they are well browned, then set aside.

2.) Melt the butter in a deep saucepan over a medium heat. Sauté the onion and garlic, then add the mushrooms and bacon. Cook for a few minutes before stirring in the flour and rosemary.

3.) Stir in the masala wine and lemon juice. Add the chicken stock and cream and stir to combine.

4.) Add the chicken thighs back to the pan. Bring to the boil, then reduce the heat and allow to simmer for about 30 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through. The chicken can be turned over halfway through.

5.) Check the seasoning then serve with rice, potatoes or roasted veggies.

22 thoughts on “Creamy chicken with lemon and rosemary”

  4. Thanks honey! GOOD news I trust being busy! Decided to save the cook for the weekend had a rush of guests booking in today as well as felling a 5ad unwell, will get to the stores tomorrow for ingredients I didn't have. .. living rural always limited produce! Can't wait and will post a pic once done! Thanks again, sounds fabulous we can't wait to give it a go👏🎆

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  9. Can't wait for dinner! Rgearing lemons, I use lemon leaves in place of Bay Leaves when making bobotie. Decided on rice for this eveninG to soak up the sauce, been tasting an it's awesome! THIS is definitely a dish that will be a regular in our hom. I barely ever cook a whole Chicken, mainly pieces as we are curry and Biriyani lovers so pieces always make more sense to me! Got some lovely free rage chicken and that's what I am using this evening. Thanks again, I just know we are going to love this dish!

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  15. Hi, I used the Mooiuitzicht marsala wine and got it from Pick 'n Pay liquor. According to their website it should be available at most bottle stores – Ultra Liquors, Spar Tops, Picardi, Aroma, etc. 😉

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    1. Hi Sharon. Masala wine should be easy to find at most bottles stores, but you can also substitute it with sherry or good old white wine. 😉

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  21. Pingback: Lemon and rose mini cakes – Cupcakes and Couscous

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