Chicken with Lemon Onion.

Lemon always imparts a lightness to any dish in a way that is quite unlike any other ingredient. Couple that with the sweetness of the honey and of the caramelised onion and you have a delicious sweet-sour background taste to your meal. This one is a little on the fiddley side, but it can be prepared well ahead of time and popped into a preheated oven when you are ready to go. 


For the sauce:

2 tblsp olive oil.

3 large onions, thinly sliced.

Salt to taste.

2 tsp balsamic vinegar.

Juice and zest of a small lemon.

1 tblsp honey. 

For the casserole:

½ cup lemon onion.

2 tblsp olive oil.

25g butter.

300g diced chicken meat.

Salt and pepper to taste.

2 tblsp plain flour.

½ cup port wine.

½ cup water.

Squeeze lemon. 


To prepare the sauce, place a small skillet on a hot flame and add the oil. Add the onions and sauté for 3-4 minutes, add the salt, reduce the heat and cover tightly. Cook for 20 minutes, stirring from time to time. Add the vinegar, lemon juice and honey and cook gently for another 5 minutes. Remove from the heat and stir the zest through.

To prepare the casserole, spread ½ cup of the sauce over the bottom of a small casserole dish. Set aside. Preheat the oven to 180°C. Heat the oil and the butter together in a skillet over a hot flame, add the meat, season with salt and pepper and brown it then add it to the casserole.

Add the flour to the skillet and cook until foaming then slowly add the wine, water and lemon juice. Reduce the heat and cook for 3-4 minutes until thickened then pour the sauce over the meat. Cover and bake for 45 minutes. Serve with new potatoes and a side salad. 

Serves: 2.


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