chicken, garlic, 1 lemon, white wine,cream & some dried herbs

[EHM]

please inspire me-bil coming tonight for supper before he heads back up North. I have poorly child on couch full of snot. So recipe would be ideally quickish, easy & hopefully casserole type. Thanks Ladies.

Chuck chicken, garlic, lemon, herbs, wine and some stock in a tin cover with foil cook until there's no blood (or a little bit longer) remove chicken cover with foil to keep hot. Reduce the cooking liquid right down and finish with a little cream. Is it a whole chicken? You're probably best to joint it first. I quite fancy this for tea now....

thanks mmmmmchocolate. I am going to take out fresh chicken stock from freezer. Its chicken breasts. Sounds yummy can't wait

I would do the same, but I would also add a tiny bit of either chilli, chilli flakes or curry powder. You're not looking for heat, just a slight 'edge' to the flavour.

1/2 teaspoon of chilli flakes beacuseimworthit?

Personally, I would make pasta. You run risk of chicken breasts being dry if you casserole them.

I'd cut chicken into bite sized chunks and fry in a little olive oil and butter with the garlic. Add the zest of the lemon (and some chilli flakes if you like) and a good dash of wine and then the same amount again of milk (I'd do about 100ml each). Let it bubble for a minute or two and then stir in a tablespoon or two of creme fraiche (I'm not sure how many you're cooking for - if it's 3, one large tablespoon is probably plenty). Heat through then add salt and pepper to taste and if necessary, a squeeze of fresh lemon. Serve over pasta - spaghetti/penne would be nice with some fresh grated parmesan if you have it.

Probably less - 1/4 at most.

Also, taking into account BL's post, make sure if you do go down the casserole route that you cook it slowly and for at least 1.5 hours - that way it won't dry out and will be beautifully tender.