Poulet au citron

Poulet au citron, lemon chicken, is a classic French winter dish when lemons are in season. It is usually made with citron confit, preserved lemons. I have found a recipe to quickly make preserved lemons in microwave, and with less salt than in the traditional recipes. Make sure that you use organic lemons because the secret of the taste in preserved lemons is that they are not peeled.

Citron confit express,2 servings

1 organic lemon
50 ml water
A pinch of salt

Wash the lemon and cut into small pieces. Place all the ingredients in a small microwave bowl. Cover and microwave for 2 minutes, then mix. Repeat the process five times, then place the bowl in the fridge for 24 hours before using. In a pinch, citron confit express can be used at once but the consistence is better after 24 hours in the fridge.

2 servings Poulet au citron

4 organic chicken thighs, with skin
1 shallot
1 clove garlic
2 servings citron confit express
1 organic lemon
2 thyme sprigs
Freshly ground black pepper
2 tbsp. olive oil
100 ml water
Fresh thyme leaves to decorate

In a heavy casserole, cocotte, warm the olive oil over medium heat and fry the chicken thighs on both sides until golden brown. Chop the shallot and mince the garlic and add to the casserole. Continue cooking for a few minutes.

Wash the lemon, cut into six segments and add to the casserole. Add the citron confit express, thyme? Water, and black pepper.

Cover and reduce the heat. Simmer for 45 minutes. Decorate with fresh thyme leaves and serve with new potatoes or green lentils.

NB! If you wish to have a deeper colour on the chicken thighs and lemon segments roast the dish without lid in 210° C for the last 20 minutes.