Name: Chicken with Lemon and Rosemary
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbs olive oil; 1 kg chicken thighs; 2 cloves garlic; 250.00 ml chicken stock (liquid); 1/2 cup dry white wine; 1 tsp lemon rind grated; 2 tbs lemon juice; 1 tbs fresh rosemary chopped; 1 tsp cornflour; 1 tbs water; 60 ml cream

by Three Littlies Last updated on 05/09/2025

Delicious chicken casserole.

- Three Littlies

Ingredients

1 tbs olive oil
1 kg chicken thighs
2 cloves garlic
1 cup chicken stock (liquid)
1/2 cup dry white wine
1 tsp lemon rind grated
2 tbs lemon juice
1 tbs fresh rosemary chopped
1 tsp cornflour
1 tbs water
60 ml cream

Method

Step 1

Heat oil in a large saucepan.
Step 2

Cook chicken in batches until browned, then remove from pan.
Step 3

Add garlic, wine, stock, rind, juice and rosemary, and bring to the boil.
Step 4

Return chicken to the pan, reduce heat and simmer, uncovered, for about 20 minutes or until chicken is tender. Remove chicken from the pan.
Step 5

Blend cornflour with water. Add to the pan and stir over heat until sauce boils and thickens slightly.
Step 6

Reduce heat and add cream. Return chicken, combine and heat through.

Equipment

1 saucepan

Recipe Notes

from Australia’s Best Recipes team

This casserole is great served with boiled or mashed potatoes and a couple of green vegetables. The quantity of chicken used can be increased or reduced, but try to keep the other quantities roughly the same and the recipe will still work well. Use chicken thigh or breast fillets.