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Chicken with lemon-mint-sauce

Between 1960 and 1968 the German state recruited foreign workers from Spain, Greece, Turkey and many other countries. Some immigrants found a new home in Germany and built up a new life. Their cultural heritage you can find in many places. You can find shops where you can buy wine, preserves and many other tasty specialties from all over the world. If you are not in the mood to cook, just drop by at a restaurant and enjoy a yummy meal from your favorite holiday destination.

My chicken with lemon-mint sauce is based on a Greek recipe. I changed some ingredients. Feel free to do so, too.

Here the list of items you need for this dish:

1 Chicken
Lemon Juice
3 Tablespoons Butter
3 Tablespoons Olive Oil
3 Garlic cloves
4-5 fl oz Dry White Wine
Salt and Pepper
Chicken with lemon-mint-sauce
Cut the chicken into pieces and don't forget to salt and pepper them. Cut chicken into pieces
Heat up a casserole and put the butter and the olive oil in it. Then sear the chicken pieces until the skin has a nice golden color. sear the chicken pieces
Use a garlic press and press the garlic cloves onto the chicken pieces. Use the garlic press
Now you need the lemon juice and the white wine and pour it over them, too. Chop the thyme and the mint into little pieces and add it to the sauce. Cover up the casserole and put it into the Oven. I always set the clock for 30 to 50 minutes – it depends on how big the chicken pieces are – and let the oven heat up to about 350° F to 390° F. Occasionally pour some sauce over the chicken pieces.

As a side dish you can cook some pasta, potatoes or some potato or zucchini fritters.
You can use the sauce and pour it over the meat and the side dish. If you want to make the sauce a little thicker, just add some gravy thickener into the lemon-mint-wine-sauce.
Thyme and mint


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