Lemon Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,717 cal. | (82 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 118 g | (102 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.2 mg | (343 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 72 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 527 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the chicken
- 1 lemon
- 2 garlic cloves
- 1 onion
- 1 chicken (ready to cook)
- 20 grams butter
- 1 Tbsp vegetable oil
- salt
- peppers
- ¼ l white wine (sauvignon blanc)
- 4 slices Puff pastry dough (frozen)
- 1 egg yolk
- 250 milliliters Whipped cream
- For the garnish
- parsley
Preparation steps
Rinse lemon with hot water, wipe dry and remove 2 tablespoons of lemon peel in thin strips, zest remaining skin. Peel lemon so that the white skin is removed. Separate segments and remove white skins. Collect all resulting juice, squeeze all skins and collect juice. Peel and mince garlic and onion.
Remove chicken innards. Rinse chicken inside and out. Season with salt and pepper. Preheat the oven to 180°C (approximately 350°F).
Heat butter and oil in a roasting pan. Sear chicken, skin side down, over high heat, flip chicken. Add garlic and onion and cook over medium heat for 10 minutes. Add lemon zest, juice and white wine. Place in oven, cover and cook for 40 minutes.
Thaw puff pastry. Cut out 4 circles, about 10 cm (approximately 4 inches) in diameter. Place disks on a baking sheet lined with parchment. Whisk egg yolks with 2 tablespoons of cream and sprinkle onto dough. Place in the oven with the chicken for the last 15 minutes of cooking time. Bake until golden brown.
Remove puff pastry and chicken from oven. Remove chicken from the pan and set aside. Pour pan juices into a saucepan and pour puree with an immersion blender, adding remaining cream. Simmer sauce for about 5 minutes and season with salt and pepper.
Cut chicken breasts from bone, leaving skin on, and keep warm in oven (that has been turned off). Remove skin from remaining chicken, remove meat from the bone, dice meat and add to cream sauce. Add lemon segments to sauce.
Slice chicken breast. Plate breast with puff pastry and drizzle with sauce. Serve garnished with lemon peel and parsley.
