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Lilydale Spanish Chicken

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 35 minutes


  • 2 x Lilydale chicken thighs packs
  • 1 tablespoon olive oil
  • 6 cloves garlic, crushed
  • 1 tablespoon thyme leaves
  • 1 cup dry sherry
  • 3 strips lemon rind
  • 400g can chopped tomatoes
  • 150g roasted capsicum, roughly chopped
  • 1/4 cup lemon juice
  • Crusty bread to serve


  1. Season thighs with salt and pepper, rest for 5 minutes. Heat the oil over medium high heat in a large frying pan, brown chicken on both sides. Remove chicken, set aside and keep warm.
  2. Cook the garlic in the pan juices over low heat for 2 minutes. Add the thyme, sherry, lemon rind, tomatoes and capsicum. Return chicken to pan. Simmer for 10 minutes, until chicken is cooked through and sauce is slightly reduced. Stir through lemon juice.

Serve with crusty bread.

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Our Recipes
Our Recipes