Chicken · FIRST EDITION
Lemon pan chicken & peas
Golden chicken, lemony pan juices and peas over fluffy rice. Everyday ingredients, one new habit.
30 minutes · Serves 2
The golden bits left after frying chicken become dinner’s sauce. A splash of water lifts them from the pan, and butter brings it together.
Here’s how.
- 1
Put the rice on
Cook the rice following the packet instructions. Season the chicken with the salt and pepper.
- 2
Brown the chicken
Heat the oil in a wide frying pan over medium heat. Cook the chicken for 6–8 minutes on each side, until golden and the thickest part reaches 74°C / 165°F. Work in batches if needed. Transfer to a clean plate.
- 3
Lift the flavour
Reduce the heat. Add the garlic and stir for 30 seconds. Pour in the measured water and scrape up the golden bits with a wooden spoon. Add the peas and simmer for 3–4 minutes until hot.
- 4
Finish the sauce
Take the pan off the heat. Stir in the butter and half the lemon juice. Return the chicken and its resting juices, turning to coat. Taste and add more lemon if you like. Serve over the rice.
Golden bits make a good sauce; black, burnt bits do not. If the pan scorches, wipe it out before starting the sauce.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.