Ingredients
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2 ounces butter
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2 tablespoons olive oil
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4 chicken quarters
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1 medium onion, peeled and thinly sliced
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2 large carrots, peeled and roughly chopped
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2 stalks celery, chopped
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1 sprig fresh basil, chopped (8+ leaves)
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6 tablespoons lemon juice
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salt
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1/2 cup chicken stock
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2 tablespoons chopped fresh parsley (to garnish)
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1 package egg noodles, cooked following directions
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fresh ground pepper
Instructions
- Heat butter and olive oil in large deep frying pan.
- Add chicken and fry until lightly golden on all sides.
- Remove with a slotted spoon.
- Add the onion,carrots and celery to the pan and fry gently for 5 minutes.
- Return the chicken to the pan with the basil, lemon juice, and salt and pepper to taste.
- Cook steadily until all juices have evaporated.
- Add the chicken stock and simmer gently, covered, 45 min to 1 hour until tender.
- Sprinkle with parsley.
- Serve with noodles.