Creamy Lemon & Dill Chicken

Season the chicken pieces generously with salt and pepper.

In a large, heavy-based pot, brown the chicken pieces well on all sides in the butter and olive oil. Set aside.

Sauté the minced shallots and garlic in the same pot.

Deglaze with the hot chicken stock, scraping the bottom well to release all those browned cooking juices. Let it simmer for 5 minutes.

Add the cream and the bundle of dill stems. Return the chicken pieces to the pot and simmer, uncovered, for 15 minutes.

Turn the chicken pieces over, cover and cook for another 15 minutes, until cooked through.

Just before serving, remove the dill stems, then add the chopped dill, lemon zest and lemon juice. Taste and adjust the seasoning.