Joseph Drouhin Meursault

Roast Lemon Chicken with Pea Pilaf

Cooking Time: 00 hrs 55 mins (approx.)
Number of Servings: 4

INGREDIENTS

1 large lemon
1 chicken stock cube, crumbled
500ml (2 cups) boiling water
1 tablespoon plain flour
8 chicken drumsticks
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
200g (1 cup) long-grain rice
1 teaspoon dried oregano
150g (1 cup) frozen peas
Baby rocket leaves, to serve

1. Preheat oven to 180°C. Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. 2. Cut the rind into very thin strips.) Juice the lemon. Place the stock cube and boiling water in a heatproof jug and stir until the stock cube dissolves.
3. Place the flour in a large shallow bowl and season with salt and pepper. Add the chicken and toss to lightly coat.
4. Heat oil in a large heavy-based flameproof casserole dish over medium heat. Add the chicken drumsticks and cook for 2 minutes each side or until browned. Transfer to a plate.
5. Add the onion and garlic to the dish and cook, stirring, for 3 minutes or until soft. Add the rice and oregano, and cook, stirring constantly, for 1 minute. Add the lemon juice and chicken stock. 6. Increase heat to high and bring to the boil. Return the chicken to the dish. Cover and bake in oven for 30 minutes or until the rice is tender and the chicken is cooked through.
7. Stir in the lemon zest and peas. Cover and set aside for 5 minutes or until the peas are cooked through. Divide among serving plates and serve with baby rocket leaves.

Grower: Maison Joseph Drouhin
Grape Variety: Chardonnay
Style: Delicate and Fruity
Country: France
Appellation: Burgundy
Vintage: 2017/18
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 75cl