Cooking — Grandpa's Lemon Chicken

Ingredients:

• 2 tablespoons plain flour
• 6 chicken thigh cutlets
• 1/4 cup olive oil
• 1 brown onion, thinly sliced
• 400g baby mushrooms
• 1/2 cup chicken stock
• 1 teaspoon lemon rind
• 2 teaspoons finely chopped fresh tarragon leaves
• 1 1/2 tablespoons lemon juice
• Mashed potatoes, baby carrots, and steamed broccolini to serve

Method:

1. Season the flour with salt and pepper. Toss the chicken thigh cutlets in the flour to coat, shaking off the excess. Reserve the remaining flour.
2. Heat 2 tablespoons of oil in a large frying pan. Brown the chicken in batches (about 4 minutes each) and set aside.
3. Wipe the pan clean and heat the remaining 1 tablespoon of oil. Cook the onion and mushrooms for 5 minutes until browned.
4. Sprinkle over the reserved seasoned flour and cook for 1 minute. Add the chicken stock, lemon rind, and tarragon, stirring to combine.
5. Transfer the mixture to a slow cooker and arrange the chicken on top. Cover and cook on LOW for 4 hours.
6. Stir in the lemon juice and season to taste.
7. Optional: For a thicker sauce, strain the liquid into a frying pan and boil for 3 minutes until it reduces.

Serve with creamy mash, carrots, and broccolini.

Matt