Season the chicken with salt and pepper and fry in a little olive oil until browned on all sides. Remove from the pan.
Fry onions, garlic and parsley in the same pan for 3 minutes on a low heat, adding a little more oil if necessary. Remove from the heat.
Return the chicken to the pan. Add the lemon juice and chicken stock. Cook for 30 minutes with a lid on.
Mix cornflour to a paste with a little cold water and add to the pan. Bring to the boil, stirring continuously as it thickens. Serve with wedges of lemon.
Eat zingy lemon chicken in the garden on a warm summer evening with oven cooked potatoes and a simple lettuce salad. Add a plate of tzatziki, a sliver of feta and a few olives. Pour a glass of cold white wine as you watch the sunset, and dream of Greece.
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Serves 4 - takes 45 mins

4 chicken portions
Salt and pepper
Olive oil
2 onions, finely chopped
4 cloves garlic, chopped
4 tbsp fresh parsley, chopped
Juice of 4 lemons
600ml chicken stock
1-2 tsp cornflour
1 lemon for decoration
Chicken in lemon sauce