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Another favourite - takes a bit of time, but it's really worth it for the result. Best served with good mashed potatoes. Taken from Nigel Slater's Real Good Food.
Serves 3 (or 2 hungry people!)
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Rub the chicken with salt and pepper. Warm the butter and oil in a wide casserole dish. When it starts to sizzle, put the chicken in skin side down. Let it colour a little, then turn it over. Let it bubble over a moderate heat until the skin is sticky and shining, and the meat is tender (approx. 45 minutes).
Remove the chicken with a slotted spoon, tip all but a drop of fat from the pan and return the pan to the heat. Turn up the heat, add the wine and let it bubble furiously while scraping up the crusy bits at the bottom of the pan. Return the chicken to the pan, cover with a lid and leave to simmer at a mild bubble.
After 8 - 10 minutes, add the garlic (squashed flat in its skin) and parsley. Continue cooking for 6 - 7 minutes, adding more wine if it is getting low. Squeeze in some lemon juice, season and fish out the garlic. Transfer the chicken to warm plates, drop the butter in the pan and swirl it around in the remaining pan juices. Spoon the juices over the chicken and serve.
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