Double lemon chicken with charred leeks and dill polenta

Name: Double lemon chicken with charred leeks and dill polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 2
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

Portion size: Serves 2
Prep time 15 min . Cook time 30 min
Difficulty: easy

Freezable

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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Doubling up fresh and preserved lemons to lift this crème fraîche sauce makes for a zesty chicken dinner. Serve with charred leeks and creamy polenta.

Polenta makes a great alternative to rice or potatoes. Discover more delicious polenta recipes.

Before you start

Know-how Preserved lemon is salty so you’re unlikely to need to add extra salt to the sauce – taste and adjust the seasoning at the end of cooking.

Don’t waste it Find out what you can do with leftover preserved lemons

Scale it up This recipe doubles easily – but use a pan where the chicken fits snugly in one layer to ensure the sauce surrounds it as it cooks.

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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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Method

Heat 2 tsp oil in a medium frying pan or sauté pan over a medium-high heat (you want a pan that will fit the chicken fairly snugly in one layer). Season the chicken, add to the pan skin-side-down and cook for 8 minutes until golden and crisp, then turn over and cook on the other side for 2 minutes. Lift onto a plate.
Add the garlic to the pan, cook for 30 seconds, then pour in the stock and add the preserved lemon and lemon zest. Bring to a simmer, then stir in the crème fraîche and season with pepper. Return the chicken to the pan, keeping the skin on top so it stays crisp. Simmer gently for 18-20 minutes until the chicken is cooked through.
Meanwhile, heat a griddle pan over a high heat. Brush the leeks with 2 tsp oil and season with salt and pepper. Cook for 7 minutes on each side until charred and tender.
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For the polenta, heat the milk and 200g water in a pan, then whisk in the polenta and cook for 3-4 minutes. Beat in the butter and most of the dill, plus salt and pepper. Cut 2 small wedges from the zested lemon, then juice the rest and stir into the chicken sauce. Divide the polenta between bowls and top with the saucy chicken, scattering over the remaining dill and adding the lemon wedges to the side of the plate for squeezing over.