Double lemon chicken with charred leeks and dill polenta - delicious. magazine
Doubling up fresh and preserved lemons to lift this creamy sauce makes for a zesty chicken dinner. Serve with charred leeks and polenta.
Ingredients
- 4 tsp vegetable oil
- About 500g chicken thighs or thighs and drumsticks (skin on)
- 1 garlic clove, finely chopped
- 250ml chicken stock
- 1 preserved lemon, pulp removed, rind finely chopped
- 1 lemon
- 2 tbsp crème fraîche
- 175g baby leeks
- For the polenta
- 250ml whole milk
- 100g quick-cook polenta
- 15g butter, plus extra to serve
- 20g dill, chopped
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