Marinated Lemon Chicken

Name: Marinated Lemon Chicken (Poularde pochée au citron naturelle)
Cuisine: French
Ingredients: 1 poularde, about 2.2 kg (4¾ lb), dressed and wiped clean; 2 litres (3½ pt) white chicken stock; juice and grated peel of 1 lemon; salt and freshly ground pepper; salt and freshly ground pepper; 1 piece of lemon peel, finely chopped; 1 clove; 2 fresh mint leaves; 40 g (1½ oz) each of carrots, leeks and celery, cut into small dice; 40 g (1½ oz) each of carrots, leeks and celery, cut into small dice; 40 g (1½ oz) each of carrots, leeks and celery, cut into small dice; 4 mint sprigs to garnish

Poularde pochée au citron naturelle

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This is a very simple recipe which can be served cold or hot. If cold, serve with a salad - Nettle Salad or Salade du Jardin would be ideal - and if hot, with a Rice Pilaff.

Ingredients

1 poularde, about 2.2 kg (4¾ lb), dressed and wiped clean

Europe
Switzerland
France
Main course
Gluten-free

Method

Boil up the ingredients for the marinade in a pan, put in the prepared chicken, and simmer for 30 minutes.
Allow to cool and marinate for about 3 hours.
Remove the chicken from the stock, and put to one side. Skim the stock and pass through a sieve.
Reduce the stock to two-thirds of its original volume.
Add the lemon peel, clove and