I think I will restart with a recipe for my grandmother's chicken in lemon sauce. Unlikely to be a traditional Polish recipe, but will be based on French food from her childhood.
This also means that when I forget, I will find it here!
Chicken portions (quarters are best, skin on, and on the bone)
Bouquet Garni of herbs
Water to cover generously
Salt & pepper
Cook the chicken with all the above ingredients for about an hour, with the intention to use the stock in the lemon sauce.
Melt butter and add flour (2-3 tablespoons, depending on amount cooking) to make a roux. Carefully add stock, ladleful at a time. Simmer until it has a consistency like double cream. Add juice from 1-2 lemons, a teaspoon or two of sugar (to take away the lemon sharpness a little but not to make it sweet). Put in the lemon halves from the squeezed lemons, bring to the boil and switch off and leave for about half an hour to infuse. Remove lemons so as not to make the sauce bitter.
When ready to eat, reheat and serve poured over the chicken (generous with the sauce) on a bed of rice and with a salad.