Lemon juice, oregano and onion makes a zingy, fragrant sauce for this insanely tender chicken. It is very light meal too!
Serves: 4-6 Prep. time: 20′ Cooks in: 1:30′ Ready in: 1:50′
1 whole chicken, in portions
50 ml extra-virgin olive oil
1 large red onion, finely chopped
2 sprigs fresh oregano, leaves picked
400 ml chicken stock
600 g zucchini, thickly sliced
2 spring onions, finely chopped
1 small bunch parsley, finely chopped
2 large lemons, juiced
In a large pot heat 4 tbsp oil and cook chicken on all sides in batches until nicely colored.
Add onion, oregano leaves, season with salt and pepper and add stock. Cover with lid and simmer on low heat for 1 hour or until chicken has cooked through.
Add zucchini, spring onions and parsley, remaining oil, extra pepper and any extra stock or water if necessary. Simmer for 20′ or until almost all liquid has been absorbed. Drizzle with lemon juice 2 mins before removing pot from heat and serve warm.
Photo- Food styling: Eva Monochari – Funky Cook
Και η συνταγή στα ελληνικά: Λεμονάτο κοτόπουλο κατσαρόλας με κολοκυθάκια