TUSCAN CHICKEN
Serves 4
600G chicken thighs, skin on 2tbsp plain flour 1tbsp light olive or vegetable oil Half of one onion, sliced 1 large leek, sliced 2 cloves garlic, sliced 1 large sprig of rosemary, plus a few leaves for garnish Half of a chicken stock cube and 300ml boiling water 150ml white wine 1 lemon 100g mixed olives Salt and black pepper
1 Place flour, salt and pepper on a plate and toss the chicken thighs in it, coating all sides.
2 Heat the oil in a large, deep frying pan and fry chicken for 5 minutes or until lightly brown on all sides. Remove from pan and place on a plate.
3 Add onion, leeks and garlic to the pan and fry over a medium-low heat for 2-3 minutes.
4 Add the rosemary, stock and wine. Using a vegetable peeler, remove the lemon’s zest and add to the pan, then squeeze in half the juice.
5 Bring to a simmer then turn down the heat, loosely cover and cook gently for 30 minutes, stirring occasionally.
6 Stir in the olives and cook for a further 10 minutes. Check that the chicken is cooked through. Then, if your pan is heatproof, place it under the grill for a minute to crisp the chicken skin.
7 Sprinkle over a few chopped rosemary leaves and serve with some crusty bread to mop up the juice.