For the lemon chicken, wash the chicken, pat dry and butter the inside. Season with salt and pepper.
Cut the lemon into eighths and place in the belly cavity along with half of the parsley. Heat the oil in a saucepan with a higher rim and lid and sauté the garlic with the remaining parsley.
Put the chicken in and brown on all sides. Add salt and pepper again. Then add about 2/3 of the soup and simmer covered for about 35 minutes.
Meanwhile, keep adding fresh soup and drizzle the chicken with some soup to keep the meat nice and juicy. Then sprinkle with lemon juice and cook for another 5 minutes. Remove the chicken from the pot and keep warm.
Reduce the sauce over high heat to the desired consistency, making sure the sauce is nice and creamy. Carve the lemon chicken and serve with the sauce.
Preparation Tip:
COOKING TIME: approx. 40-45 minutesRecommended side dishes: fresh lettuce and polenta or white bread TIP: To check whether the lemon chicken is already cooked, pierce the thigh with a skewer. If clear meat juice comes out without blood, the chicken is done.
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