Saturday, October 3, 2009

Chicken with Rosemary, Sherry and Lemon

I tried a new chicken recipe the other day and although it was meant for a roast chicken, and I used a couple of chicken legs it was very good, if not what the original recipe intended.


2, 3 or 4 chicken legs with the backs removed
the juice on 1 lemon
1 lemon thinly sliced
1 medium onion thinly sliced


3 Tbsp of Dijon mustard
2 Tbsp olive oil
1 Tbsp cayenne pepper
2 cloves garlic finely chopped
1 Tbsp sherry or port
2 or 3 Tbsp fresh chopped rosemary (dried if you can't get fresh)


1 1/2 ounces sherry or port
1/4 cup whipping cream

Cooking Instructions

In a small bowl combine all the ingredients for the paste (You could whip it all together with a hand held blender if you have one.)
Rub the marinade into the chicken legs gently pushing some under the skin where you can.
Put it all in a plastic bag and leave in the fridge for at least an hour

Preheat the oven to 350
Take a small roasting pan, put the onion and the lemon slices in the pan and place the chicken on top. Squeeze out any marinade left in the bag and make sure the chicken is evenly covered with it.
Pour the lemon juice over the chicken.
Put it in the oven.

Cook for about 45 minutes or until the chicken seems done.
Take the chicken out of the pan and keep warm.
While the chicken rests, place the roasting pan on the stove and heat the pan juices. add the sherry or port and bring to a boil. Scrape the pan bottom with a wooden spoon loosening the bits.
Turn the heat down and add the whipping cream. Stir until it thickens a bit.

Serve the chicken with some sauce poured over the top.