Citrus adds freshness to this easy chicken recipe which produces a light, zesty sauce. Perfect with noodles, or serve with grains such as bulgar wheat or cous-cous.
Serves 6: 6 chicken thighs, a little olive oil, 200g (1 cup) baby onions or 2 medium onions quartered,1 level tbsp plain flour200g (2 cups) mushrooms, sliced, 175ml (3/4 cup) chicken or vegetable stock, juice of 1 lemon.
Using a little oil in a non-stick frying pan, brown the chicken thighs. Remove from pan, add a little more oil and brown the onions. Return chicken to pan, sprinkle over the flour and stir around to coat.Add sliced mushrooms. Pour on the lemon juice and hot stock. Season with salt and pepper. Bring to boil, then reduce to simmer. Cover and cook gently for 30 minutes until chicken is cooked through.
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