Charred Lemon Chicken
Juicy charred chicken dressed in a lemony sauce on a bed of creamy cheesy potatoes. This will impress anyone you've got over for dinner.
Ingredients · Servings 2
- 1 Lemon
- 2 Skin-On Chicken Breast
- Olive Oil
- 30g Salted Butter
- 3tbsp Capers
- 150ml White Wine
- 100ml Double Cream
- 15g Fresh Flat Leaf Parsley
- 400g Maris Piper Potato
- 2 Garlic Clove
- 100ml Double Cream
- 30g Butter
- 100g Mature Cheddar Cheese
Method · 45 min
- Heat the oven to 180°C. Peel the potatoes and cut into quarters. Add to a large pan of salted cold water. Peel the garlic cloves and add to the pan with the potatoes. Put on a lid and set over a high heat. Once boiling, remove the lid and simmer for 12-15 mins until the potatoes are very tender.
- Meanwhile, make the chicken. Slice the lemon into 1cm slices, then season the chicken breasts really well and drizzle with a little oil.
- Heat an ovenproof frying pan over a high heat. Add the lemon slices to the dry pan and fry for 2 mins until the underside is nicely charred. Transfer to a plate.
- Turn the heat down to medium-high and add the chicken breasts, skin-side down, then put another frying pan on top to weigh them down. Fry for 4-5 mins until the skin is really crisp, then remove the top pan and turn them over. Add the butter and capers. Continue frying and basting the chicken breast, skin-side up, with the buttery capers for 2 mins.
- Pour in the white wine and bubble for 2 mins, then lower the heat to a gentle simmer, pour in the cream and stir vigorously to combine. Lay the charred lemon slices on top. Put the pan into the oven for 10 mins until the chicken is cooked through, juicy and the sauce a little reduced.
- Meanwhile, drain the potatoes through a colander, shaking off all the excess water, then tip them back into the pan and mash everything really well. Put the pan back over a very low heat, then grate in the cheese, add the double cream and butter and mash everything together really well until smooth. Season well with lots of black pepper.
- Divide the aligot potatoes between two shallow bowls. Spoon over the sauce and top with the chicken and charred lemon slices. Finish with a sprinkling of roughly chopped parsley.
