Lemon Chicken – Alice Schwarzer

Rinse the chicken inside and out, dab with kitchen paper and place in a large enough bowl, baste with the juice of one lemon and marinate in the refrigerator for a few hours. If you have time, turn to the other side from time to time. To prepare, dice the bacon and fry it in a large roasting pan over medium heat. Lift the chicken from the juice of one lemon (do not pour away the juice), dab it and sprinkle the inside with a few coarsely diced garlic cloves and the Herbes de Provence, season with salt and brown in the bacon fat. Fry a few cloves of garlic, cut into quarters, until they are translucent (do not brown).

Then add the juice of one lemon, turn down the heat and cook for half an hour with the lid closed at a low temperature (electric stove level 1 1/2). Then take the chicken out of the roaster and stir the whipped cream or sour cream or crème fraiche into the roast stock. Remove the pan from the heat and serve the sauce with the chicken. It goes well with boiled long grain rice.

This recipe is an invention of Alice Schwarzer, who likes to cook for guests, but has no time to waste. The whole thing should go quickly, but still look good and taste good. Small effort, big effect.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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