Ingredients
1 whole chicken
cut into 8 pieces
40ml oil
(2 tbsp)
1 carrot
diced
1 celery
diced
3 cloves garlic
crushed
125ml white wine
(1/2 cup)
400g tin chopped tomatoes
250ml chicken stock
(1 cup)
1 tbsp chopped rosemary
Equipment
- 1 heavy based frying pan or casserole dish
- 1 plate
- 1 absorbent paper
- 1 oven
Instructions
- Preheat oven to 200°C conventional (180°C fan-forced).
- Season chicken pieces liberally with salt and pepper. Heat oil in a heavy based frying pan or casserole dish and fry chicken in batches until golden on all sides. Transfer to a plate lined with absorbent paper.
- Remove all but a tablespoon of oil. Add carrot, celery and garlic and saute over medium heat for 2-3 minutes.
- Return chicken to the pan. Pour over white wine and allow to bubble up. Add tomatoes, stock and rosemary and combine well.
- When liquid is bubbling, cover with a lid and place in the oven. Cook for 25-30 minutes until chicken is cooked through.
- Serve with couscous and steamed green beans or a salad.
Notes
Tip
Ask your butcher to cut up the chicken if you don't want to do it yourself.
Variation
Alternatively, use 4 chicken Marylands separated into drumsticks and thighs.
