Pan-roasted chicken with thyme, rosemary, lemon and garlic
SERVES 4
Preparation 10 minutes
Cooking 40 minutes
1 whole chicken,
jointed into 8 pieces
olive oil for frying
plain flour for dusting
1 medium bunch thyme, cut in half
1 medium bunch rosemary, cut in half
1 whole garlic head, separated into individual cloves, skin left on
1 medium lemon, sliced
150ml dry white wine
salt and pepper to season
Season the chicken pieces with salt and pepper then roll in plain flour until well dusted.
Heat some olive oil in a large, heavy non-stick frying pan and, over a fairly high heat, fry the chicken pieces until completely sealed and well browned. Reduce the heat, add the chopped herbs, the garlic and the slices of lemon to the pan – mix around for a minute or 2 then cover with a lid.
Cook for 30 minutes, turning the chicken pieces occasionally, then increase the heat and add the wine. Reduce to sauce consistency and serve 2 pieces of the chicken (1 breast piece and 1 leg piece) per person with sautéed potatoes and boiled green beans flavoured with fresh mint, chopped garlic, a squeeze of lemon juice and a drizzle of high-quality olive oil.
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