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One-pot lemon chicken Sorrento recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Crispy chicken with buttery lemon sauce - An effortless one-pot meal for a delicious dinner.
Ingredients:
  • 18.20 gm olive oil
  • 4 chicken thigh cutlets, skin-on
  • 400g baby coliban (chat) potatoes, halved
  • 375ml (1 1/2 cups) chicken stock
  • 25g butter, at room temperature
  • 20.00 ml plain flour
  • 20.00 ml finely grated lemon rind
  • 80ml (1/3 cup) fresh lemon juice
  • Small fresh basil leaves, to serve
  • Steamed green beans, to serve
Instructions:
  • In a large deep frying pan over medium-high heat, heat oil until shimmering. Place chicken skin-side down and cook for 8 minutes until golden. Flip chicken, then add potatoes to the pan and cook for another 5 minutes, turning the potatoes occasionally.
  • Pour the flavorful stock into the pan and bring it to a gentle boil. Lower the heat to medium-low, cover it, and let it simmer for 20-25 minutes until the chicken and potatoes are perfectly cooked.
  • Combine creamy butter with the delicate flour in a dainty bowl.
  • Take out the cooked chicken from the pan. Stir in the fresh lemon zest and juice into the pan. Whisk in the flour mixture until the sauce is smooth. Put the chicken back in the pan and bring to a boil. Let it boil for about 1 minute until the sauce thickens.
  • Sprinkle the fresh basil on top. Enjoy with a side of green beans.

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