Riva author Heidi Rice introduces a recipe which can not only be done and dusted in about thirty minutes but can actually make her look like a halfway decent cook.
Which is why when my little sister gave me this recipe I was so pleased with it. Not only is it quick and simple, but it tastes good, the boys will eat it without grumbling and it gives the impression that you've spent longer on it than you have — which means lots of brownie points for very little effort.
A lug of Olive Oil
A knob of Butter
Plain Flour for dusting
Salt and Pepper
Juice of one Lemon
1 Litre of Chicken Stock
A Handful of Flat Leaf Parsley, chopped
2) Sprinkle the Flour onto a plate, season with salt and pepper and then coat your Chicken pieces.
3) Add your Oil and Butter to a hot pan and fry the Chicken pieces quickly on each side until golden brown. You may have to do this in batches and then add them all in at the end.
4) Add the Lemon Juice to the chicken and let it reduce for a few seconds, turning down the heat.
6). Add all but a few pinches of the chopped Parsley in the last few minutes.
7) Serve with rice and steamed vegetables or a green salad. And garnish with the left-over chopped Parsley.
And don't forget to tell everyone how you've slaved over a hot stove for hours and hours and they better kiss your feet for all your hard work.
blog, on Facebook, on her website and on Twitter (@HeidiRomRice).