Lemon chicken with young vegetables
- 1 untreated lemon
- 1 (approx. 1.2 kg) ready-to-cook chicken
- Salt
- Cayenne pepper
- 15 g butter or margarine
- 2 Onions
- 2 (approx. 650 g) Kohlrabi
- 1 Bundle (approx. 500 g) young, small carrots
- 1 glass (400 ml ) Chicken stock
- 1/8 l dry white wine
- 200 g Long grain rice
- 3-4 EL dark sauce binder
- 50 g whipped cream
- 1/2 TL Sugar
- 2 potty chervil
- Lemon pepper
- Lemon wedges
- Kitchen thread
105 minutes
easy
- 1.
- Wash the lemon thoroughly and rub the peel (not too fine). Halve the lemon, squeeze one half, cut the other into slices. Wash the chicken thoroughly, pat dry and rub salt, cayenne pepper and half of the grated lemon peel on the inside and outside.
- 2.
- Tie the wings over the back, hold the legs together with kitchen thread. Place the chicken breast side down in a roaster. Spread the flakes of fat on the chicken and fry in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 11/4 hours.
- 3.
- Peel and halve the onions. Wash and clean the kohlrabi and carrots. Cut 2 carrots into pieces. Cut the kohlrabi into wedges. Turn the chicken after 30 minutes, add onions, carrot pieces and lemon wedges.
- 4.
- Pour 1/8 liter of stock and white wine. Fry and add the frying stock in between. Bring almost 1/2 liter of water and salt to the boil. Add rice and cover and leave to soak for 20 minutes over low heat.
- 5.
- Steam carrots for 10-15 minutes, kohlrabi for about 8 minutes in a little boiling salted water. Take the chicken out of the roaster and keep warm. Put the rest of the chicken stock in the roaster, dissolve any roasting while stirring and everythingPour through a sieve into a small saucepan.
- 6.
- Add the rest of the lemon zest, bring to the boil and sprinkle in the sauce binder while stirring. Briefly bring to the boil again. Refine with cream and season with salt, cayenne pepper and possibly sugar. Roughly chop the chervil, except for something to garnish.
- 7.
- Mix 3/4 into the rice. Arrange the chicken and the drained vegetables on a platter. Sprinkle with lemon pepper and the rest of the chervil and garnish. Cover the chicken with fried lemon wedges and serve with fresh lemon wedges if desired.
- 8.
- Add extra sauce and chervil rice.
1 person approx.:
- 710 kcal
- 2980 kJ
- 48 g protein
- 27 g fat
- 57 g carbohydrates
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