Lemon Wine Chicken
Bright, zesty and wonderfully comforting, this Lemon Wine Chicken is one of those timeless family recipes that proves simple ingredients often make the best meals. Originally contributed by Terry Byrnes to the Tully Family Cookbook, the chicken is marinated in lemon, dry sherry and seasoning before being gently simmered until beautifully tender. It’s an old-fashioned cooking method that rewards a little patience, producing juicy chicken with delicate citrus flavour. Carefully modernised for today’s Australian kitchens, this recipe is perfect for a relaxed family dinner or weekend meal shared around the table.
Lemon Wine Chicken
Course: DinnerDifficulty: Medium4
servings20
minutes50
minutes590
kcalTender chicken marinated in lemon and dry sherry before being gently simmered to create a classic Australian family dinner full of flavour.
Ingredients
2 small chickens, jointed into serving pieces
180 ml dry sherry
1 lemon
1 teaspoon salt
80 ml vegetable oil
Plain flour, for coating
Salt and freshly ground black pepper
Vegetable oil, for frying
Directions
- Juice half of the lemon and combine with the dry sherry, salt and vegetable oil to make the marinade.
- Pour the marinade over the chicken pieces and refrigerate for at least 3 hours, or overnight for the best flavour.
- Remove the chicken from the marinade, reserving the liquid.
- Season the flour with salt and pepper, then lightly coat each chicken piece.
- Heat a little vegetable oil in a large heavy-based frying pan over medium heat. Brown the chicken on all sides, then drain any excess oil.
- Pour the reserved marinade into the pan and add the remaining half lemon, thinly sliced.
- Cover and gently simmer for 35–40 minutes, or until the chicken is cooked through and tender.
- Serve with steamed vegetables, mashed potatoes or buttered rice.
Kitchen Notes
- Contains gluten unless gluten-free flour is used.
Contains alcohol. Most of the alcohol will reduce during cooking, but some may remain. - The original recipe notes this method is particularly suitable for older chickens or duck, as the long marinating time helps tenderise the meat.
Original Cookbook Recipe
LEMON WINE CHICKEN
INGREDIENTS
2 small chicken
3 quarters cup dry sherry
1 lemon
1 teasp salt
1 quarter cup oil
flour
salt and pepper
oil for frying
METHOD
Cut chickens in halves. Combine juice of half lemon with sherry, salt & oil. Pour over chickens, and let stand several hours to marinate. Remove chickens, reserve marinade. Season flour with salt and pepper. Shake chicken pieces in this to cover lightly. Heat extra oil, add chicken pieces, brown well. Pour off any excess oil. Pour marinade into pan, add remaining half lemon cut into thin slices. Cover, simmer until tender. This is a good way for cooking tough chickens or duck as a change from steaming it. The longer the chicken is marinated, the more tender it will be.