Summer Chicken
Serve this delicious one pot wonder on a bed of mashed potato or beans, quinoa or rice
Makes enough for: 2 people
Ingredients
- 7.5 mls olive oil
- 10 g butter
- 2 chicken thighs
- 2 chicken drumsticks
- salt and freshly ground black pepper to season
- 6 spring onions, white part only, thinly sliced
- 4 cloves garlic, thinly sliced
- 75 mls apple cider vinegar
- 120 mls dry white wine
- 1 tomato, finely diced
- 40 g pitted olives
- 30 g capers
- 10 g flat leaf parsley, roughly chopped
Method
- Preheat the oven to 150° Celsius
- Place an ovenproof pot onto the stove over a high temperature
- Add the oil and butter and heat until the butter has melted
- When hot, fry the chicken pieces for 5 minutes a side
- Season each side generously, and place the chicken into a
colander set over a bowl to drain off the fat - Lower the temperature and add the spring onions to the pot
- Sauté until soft and then add the garlic
- Cook for 2 minutes then return the chicken to the pot
- Increase the temperature and pour in the vinegar
- Allow it to reduce by half before adding the wine
- Bring to the boil and cook for 30 seconds to remove the alcohol
- Add the tomato, olives and capers, adjust the seasoning and place into the oven
- Cook for 25 minutes then remove from the oven
- Garnish with the parsley and serve with something to soak up all the gravy