Limoncello chicken
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Limoncello chicken is a delicious oven dish. If you don’t have any Limoncello liqueur in your cupboard, you can substitute it with candied lemon juice. This will get your tongue going. (or juice of 2 lemons and 1 tbsp sugar) 2 carrots 1 tbsp wheat flour olive oil salt and pepper
Cut the bone out of the chicken. Fry the bird until brown on the surface, season with salt and pepper and transfer to the oven. Grind the tops.
Peel and chop the carrots in the pot. Pour limoncello and cream into the pot. Finally, drizzle a generous splash of olive oil over the top so the food doesn’t dry out in the oven.
Bake the limoncello chicken under the lid for 45 minutes in a 200C oven. Remove the lid and raise the oven temperature to 225C. Roast for 15 minutes.
Let the limoncello chicken cool under the lid for a while before serving.
The chicken is ready to be served.
