Recipe OF THE WEEK

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.

Recipe from eisberg.co.uk