Pickled lemons 750g
Tangy pickled lemons, sometimes known as preserved lemons, are an excellent accompaniment to all sorts of savoury dishes and make a tasty addition to casseroles and cold meats.
They bring a touch of summer warmth to winter foods and enhance cold meats and salads
Recipe
Black leg chicken with pickled lemon
I whole black leg chicken
1tbsp celery salt
2 pickled lemons
75g butter
1 onion and 3 cloves garlic, chopped
Bunch flat-leaf parsley, chopped
500ml white wine
Sprinkle the chicken with half the celery salt. Remove the insides of the lemons and cut the flesh into thin strips. Heat the butter in a large saucepan, add onion and garlic and fry until translucent, add remaining celery salt and quickly turn the chicken in the hot dry mixture. Add the wine; bring to the boil, stir, and lower the heat to slow cook the chicken for 1 hour, turning chicken occasionally. Add sliced pickled lemon and chopped parsley and cook for ten more minutes.
Delicious with rice.
Accessories
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French Black Leg Chicken, fresh, qty 4
Black Leg Chickens are France's premier chickens, farmed in the South West of France close to Toulouse.
The meat gained from Black Leg Chicken is the best chicken meat known to chefs throughout Europe.
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Celery salt 1kg
Breathtaking in a Bloody Mary, as essential for quail's eggs and delicious sprinkled on sautéed mushrooms.
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