Never in my existence have I owned a pan with a lid that was big enough to cook an entire meal.
So when I purchased my first family sized pan, I was super excited to try it out. My mother told me to keep it and only use it for vegetables. But seriously 99% of my new pots and pans go for veggies why can’t I just use it for me. When it became too much for me to decide where I was going to use it. I just gave up and make it a meat pan.
I was undecided on what dish to make to break the pan in, when I came across this dish by Mary Barry and it was also made in one pan.
I was so excited to try it out, that I could not wait to run home after work to use it. My normal pans can cook chicken but not the sauce or it can make the sauce and then is just no room for the chicken.
I tried buying a pan online, but I got confused with the diameters and the circumference readings and when the pan arrived it was so small that when I tried to fry an egg in it, the egg was too big. What a waste. You never really know what you are paying for online until it arrives in the smallest box possible on the planet earth.
All in all this dish was delicious of course I asked my dad what he thought about it and he was like I have no idea what I just ate but then in passing he was quizzing me about where I got the recipe from as if he knew all about the dish he just ate. I didn’t even waste my breath explaining to him because he is just a lost cause.
- 25g x Butter.
- 8 x chicken pieces.
- Salt and pepper to season.
- 1 x onion, finely chopped.
- 25g x flour.
- 300ml x chicken stock, warmed up.
- Zest and juice of 2 lemons.
- 4 x tbsp. crème fraiche.
- 3 x tbsp. chives, chopped.
- Melt the butter in a pan over a medium heat.
- Add the chicken pieces and brown evenly on both sides.
- Remove from the pan.
- Add the onions to the same pan and saute till it starts to turn slightly brown.
- Add the flour and stock and whisk till the mixture starts to thicken.
- Add the zest and juice of the lemons.
- Add the chicken pieces and season generously.
- Cover and simmer on low for 30 minutes on until the chicken is cooked through.
- Remove from the heat and stir in the crème fraiche and chopped chives.