Chicken with Lemon Sauce

It has been a few weeks since I last posted a blog.  It has been four months since the accident, and so I have been concentrating on building my strength and getting ready to come back to the UK.

I have also been trying to consider what direction to take this blog, and within that, what steps I now take within the food industry.  Since MasterChef has finished, many of my colleagues from the show have managed to get some great exposure, and also managed to get some great cooking opportunities.  Honestly, I am quite jealous.  I would love to do some pop up restaurants, or some private dining, or some work experience in some of the best restaurants.  But, I can’t.  Not yet.  And so, the plans that I wanted to do off the back of MasterChef will just need to wait a little bit longer, until I have the strength.  One step at a time!

In the meantime, here is my recipe for Chicken with my lemon sauce.  It goes great with a potatos and green veg.  If you want to posh it up, go for a fondant potato, otherwise a nice smooth, creamy mash goes just as well.


Chicken with Lemon Sauce

For the sauce:

100 ml white wine

500ml of white chicken stock


100ml double cream

2 tbsp lemon puree (recipe below)



Lemon juice

Place the white wine into a pan, and boil, until it is nearly all gone.  Add the chicken stock, and herbs, and continue to boil, until it is nearly a jus consistency (a jus consistency means that it should be a nice smooth, slightly thickened, but not watery, consistency).  Add the lemon puree and double cream.  Sieve when ready to serve, and adjust the seasoning with salt and sugar or a touch of lemon juice if required.

For the lemon puree

30g caster sugar

1 unwaxed lemons

75ml water

Chop the lemon into eights, put into a saucepan with the water and sugar and bring to the boil over a medium heat.  Simmer until most of the liquid has evaporated.  Blend in a blender and pass through a fine sieve.  Chill and refrigerate until needed.

For the Chicken

4 x Chicken leg

100 g chicken breast

50ml double cream

50g egg white







First make the chicken mousse.  Add 100g of chopped chicken breast to a blender, and whizz until blended.  Add the egg white, and whizz for another 30 seconds.  Then add the cream and again whizz for 30 seconds.  Add some seasoning.  Test the seasoning of the mousse, by putting a small teaspoonful of the mousse wrapped in a cling film pouch into some boiling water for a couple of minutes.  Taste, and adjust seasoning as necessary – you may need to do this a couple of times to get it right.  (You need to cook the mousse before testing it for seasoning because it is raw chicken and I would not want you ending up ill!).  Keep the mousse in the fridge.  Next de-bone* the chicken leg, and layer it with spinach and the chicken mousse.  Wrap in clingfilm.  Keep in fridge to set (about an hour).  Poach the chicken in water for 5 minutes.  Leave to rest for 5-10 minutes.  Unwrap the chicken, and gently colour the skin of the chicken in a frying pan using the olive oil, butter, and thyme.  Once browned and crisp, put the chicken into the oven for 10 minutes at 180oC.
To De-bone a Chicken Leg

To de-bone the chicken leg.  First place the chicken skin side down onto a chopping board, with the larger part of the leg closest to you (the thigh).  Using a small sharp knife, cut along the right hand side of the bone of the thigh (do not cut along the whole chicken leg).  Take your knife, and place it underneath the bone (as if you were threading a needle), and pull it along the rest of the bone.  Scrape back the rest of the chicken, and you should end up with something like this:

The tricky part is going around the joint.  And literally this just means scraping, and cutting around the joint as close as you can get.  Once you get around the join, scrape the meat back, and you should be able to pull the chicken back on itself. Then, using a large, solid knife, ensure the chicken is flat against the edge of your chopping board, and chop through the bone with one solid chop (be careful of your fingers!).  You should end up with something like this:

Next, fold the chicken back over itself, so that it looks like a very large chicken drumstick..  The chicken on the right of the picture:

Now stuff the chicken with the spinach and the mousse, and wrap it tightly with clingfilm.  When you come to serve it, hop the remaining bone off at the top of the drumstick, and slice it in 3 or 4 pieces.

Alternatively, you can also use the same recipe with Chicken breast, however, I do feel that the chicken leg helps to give a more chickeny flavour! To use a chicken breast:  flatten the breast out by placing it between two pieces of clingfilm and banging it with a rolling pin (or something hard).  Once the chicken is slightly flatter  (not too thin), lay a layer of spinach, and a layer of the mousse, and roll it in fresh clingfilm.  Continue with the recipe as above.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s