This recipe courtesy of Easy Living Magazine
Serves : 4 – Prep time : 15 mins – Cook time : 1 hour – Cals per serving : 508 – Fat : 34.2g
Ingredients: 2 tblsp olive oil; 4 rashers streaky smoked bacon, sliced; 1 large onion, sliced; 2 stalks celery, sliced; 1 clove garlic, crushed; 1 kg (2lb) free-range chicken pieces (thighs and drumsticks);2 tsp plain flour; 200ml (6 ½ fl oz) chicken stock; 100ml (3 ½ fl oz) white wine; 400g (13oz) can chopped tomatoes; 1 long red chilli; 2 sprigs rosemary
For the Gremolata: 1 garlic clove, finely chopped; 2 tblsp coarsely chopped flat-leaf parsley; grated zest of 1 lemon
- Heat the oven to 180oC (gas mark 4). Heat the oil in a casserole and sauté the bacon, onion, celery and garlic over a medium heat for about 5 minutes.
- Add the chicken, sprinkle with flour and cook, turning, for about 10 minutes. Pour over the stock, wine and tomatoes and season. Tuck in the chilli and rosemary. Bring to the boil then transfer to the oven Cook for about 45 minutes, then turn the chicken, remove the lid and cook for a further 15 minutes, or until the chicken has coloured and is cooked.
- To make the gremolata, combine the garlic, parsley and lemon zest.
- Remove the chilli and rosemary and skim off any fat. Serve sprinkled with the gremolata.