Lemon cream chicken

LEMON CREAM CHICKEN

Portions : 4 to 6 - Preparation : 5 minutes - Cooking : 30 to 35 minutes

Ingredients

• 2 Québec chicken drumsticks
• 2 Québec chicken thighs, bone-in
• 2 Québec chicken breasts, bone-in
• 60 ml (4 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 2 pinches herbes de Provence
• 30 ml (2 tbsp.) strong mustard
• 30 ml (2 tbsp.) yellow mustard
• 30 ml (2 tbsp.) maple syrup
• 3 lemons, zest and juice
• 1 bouillon cube
• 125 ml (1/2 cup) water
• 250 ml (1 cup) 35% cream
• salt and pepper to taste

Preparation

1. In a hot casserole dish, brown chicken pieces coated with Mycryo butter, or in the fat of your choice. Then add the onion, garlic, herbes de Provence, salt and pepper and cook for 2 minutes.
2. Add the mustards, maple syrup, lemon zest and juice, stock cube, water and cream. Cover and simmer over low heat for 25 minutes. Check seasoning.
3. Serve with roast potatoes and green beans.