Lemon And Garlic Chicken With Spring Market Vegetables
Ingredients
some thyme leaves
some salt and pepper
1 young chicken about
6 gr sea salt
6 gr black pepper
30 ml olive oil
1 vidalia onion
3 garlic
2 lemons juice
120 ml dry wine
350 ml chicken stock
120 gr baby carrots with green tops attached
180 gr pencil asparagus
70 gr butter
1/8 salt and pepper
240 ml chicken stock
4 gr salt and pepper
Instructions
When the chicken is fully cooked, remove from the saute pan and place on a platter. Carefully ladle off any grease that has accumulated on the surface of the stock and swirl in the remaining 3 tablespoons butter to give a smooth silky finish.