I love this recipe!
It’s simple but the flavours are amazing, the left over fat can go on to make gorgeous roast potatoes and the bones and pan juices make a fantastic stock base for soup or risotto.
I buy a whole chicken and joint it myself, investing in a really good cleaver and poultry shears has helped, with the added bonus of threatening the boys with a cleaver and laughing hysterically keeps them on their toes!
When I joint the chook I do keep the raw bones, bagged and labelled, they go in the freezer classed as raw bones for the next time I’m making a raw bone stock.
If you don’t fancy chopping up a bird just buy pieces with bones in and skin on.
This serves 4-6 depending on appetites and side dishes.
1×1.8-2kg chicken, jointed into 10 pieces
1 teaspoon salt
1 teaspoon freshly ground pepper
50mls olive oil
250mls white wine
1 lemon, cut into 10 wedges, pips removed
6 cloves of garlic, skin removed, whole
5-10g chopped parsley
Rub the salt and pepper all over the chicken.
In a large frying pan with a tight fitting lid, melt the olive oil and butter.
Once hot, add the chicken pieces skin side down.
Fry for 10mins until turning golden brown, turn them over and fry for 15mins.
Turn them again and cook for a further 10mins.
Finally turn one last time and cook for 10mins.
Now, remove the chicken and set aside.
Drain all of the fat into a heatproof bowl, keep for roast tatties.
Pour the wine into the pan and scrape all of the burnt on gooey bits, to form a sauce, over a high heat.
Return the chicken to the pan and add the lemon and garlic, cover wih the lid and cook over medium heat for 10mins.
Remove the lid and sprinkle with the parsley.