This lovely chicken recipe is a doddle to make and gorgeous to eat!
8 – 10 chicken pieces
1 head garlic, separated but unpeeled
2 lemons, cut into eighths
small handful fresh thyme, most leaves removed, but a few left intact to serve
3 tbs. olive oil
10 tbs. white wine or vermouth
Heat the oven to 300°F. Put the chicken in a roasting pan along with the garlic, lemons and the thyme leaves. Pour in the olive oil, then mix everything together with your hands. Sprinkle over the wine and grind in the pepper.
Cover tightly with foil and roast for 2 hours. Turn the heat up to 400°F, remove the foil and roast for 30-45 more minutes or until the skin is browned and the lemons are caramelized. Toss over the remaining thyme sprigs and serve.
Serves 4 – 6
This is wonderfully sour, still mellow chicken casserole in lovely thin sauce.
1 onion, finely chopped
6 tbs. olive oil
8 chicken pieces, skinless, bone in
10 tbs. chicken stock
1/2 cup dry white wine
1/2 cup red wine vinegar
juice of 1/2 lemon
handful fresh parsley, chopped
handful fresh basil, chopped
2 large tomatoes, chopped
In a wide, heavy saucepan, gently fry the onion in the 4 tbs. of the oil until softened but not browned. Arrange the chicken on top and season well. Pour in the chicken stock, wine, vinegar, lemon juice and most of the parsley and basil. Bring to a boil, then reduce the heat, cover and simmer for 45 minutes.
When the chicken is ready, toss the tomatoes with the remaining olive oil and season. Tumble over the chicken and serve sprinkled with the remaining parsley and basil.