Ingredients:
2 ounces butter
2 tablespoons olive oil
4 chicken quarters
1 medium onions, peeled and thinly sliced
2 large carrots, peeled and roughly chopped
2 stalks celery, chopped
1 sprig fresh basil, chopped ( 8+ leaves)
6 tablespoons lemon juice
salt
fresh ground pepper
1/2 cup chicken stock
2 tablespoons chopped fresh parsley ( to garnish)
1 package egg noodles, cooked following directions
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.