Ingredients
1 chicken
jointed
¼ cup flour
30g butter
2 lemons
zest of
20ml olive oil
(1-2 tbsp)
¼ cup lemon thyme leaves
chopped
¼ cup marjoram
chopped
¼ cup rosemary leaves
finely chopped
1 brown onion
finely diced
2 celery
diced
1 carrot
diced
250ml white wine
(1 cup)
250ml chicken stock
(1 cup)
couscous, toasted almonds and cress
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Equipment
- 1 heavy-based saucepan
- 1 oven-proof baking dish
- 1 foil
Instructions
- Preheat your oven to 140°C (or 120°C fan-forced). Dust the chicken pieces with flour. Melt the butter over a medium heat in a heavy-based saucepan and brown the chicken well on all sides. Lay the chicken in an oven-proof baking dish.
- Add olive oil to the frying pan and cook the onion, celery and carrot for about 5 minutes or until soft. Add the herbs and white wine and let it bubble for a few moments before pouring in the chicken stock and bringing mixture to the boil.
- Pour this sauce over the chicken pieces, cover tightly with foil and cook in the pre-heated oven for 3 hours.
- Serve with couscous, toasted almonds and parsley or cress.
Notes
Tip
Having a chicken jointed means cutting a whole chicken into six portions. You can get this done at your local chicken shop.
Tip
I like to give this dish two layers of foil so the juices are sealed in well.
