Katie Caldesi's recipe for lemon chicken is economical, easy to cook and makes a great supper dish.

La Cucina Caldesi is the Italian cookery school in London, voted no. 1 in The Independent's top ten cookery schools. Here, Katie Caldesi shares this seasonal recipe saying, "Chicken thighs are underused in my opinion. They are economical, succulent, full of flavour (more so than the overused breast) and cook quickly. This simple recipe is great as a quick supper dish."

Serves 4


8 boneless chicken thighs, skin on
Salt and freshly ground black pepper
‘00’ or plain flour, to coat the chicken
1 tablespoon olive oil
2 cloves of garlic, peeled and lightly crushed
3 small sprigs of rosemary
100 ml white wine
Juice of 1 lemon (reserve the juiced halves)
25 g butter


1. Season the pieces of chicken with salt and black pepper. Coat the pieces in flour and tap off the excess. A quick way of doing this is by putting the flour in a plastic food bag with the chicken pieces and shaking, making sure the meat is evenly coated.

2. Heat the oil in a non-stick frying pan and fry the chicken skin side down first until golden brown. Turn the chicken over and brown the other side with the garlic and rosemary. Pour away the excess oil and return to the heat.

3. Pour in the wine and allow it to reduce for a few minutes, then add 50 ml cold water, the lemon juice and butter. Add the lemon halves to the pan and keep on the heat until the chicken is cooked through. Discard the lemon halves and serve with broccoli with chilli and garlic.

April 2014