based on a recipe from Anna del Conte in The Classic Food of Northern Italy. The lemon, chilli and herbs give a wonderful flavour to the chicken.

Ingredients

• 1.4kg free range chicken chopped into 8 pieces
• ½ lemon
• olive oil
• 60g unsalted butter
• 150ml dry white wine
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• salt and freshly ground black pepper
• sauce
• olive oil
• 1 small onion, finely chopped
• 1 small red chilli finely chopped
• rind of 1 lemon
• 1/2 cup chopped fresh herbs, oregano, parsley, rosemary, thyme
• 400g tin Italian tomatoes

 

 

 

Method

Rub the chicken with the lemon. Heat the olive oil and butter in a pan and brown the chicken on all sides. Pour over the wine and allow to bubble for 2 minutes. Lower the heat and add the onion and garlic, season with salt and freshly ground black pepper. Cover and cook for 20 minutes. Meanwhile heat a little olive oil in a saucepan and add the onion. Chilli and lemon rind. Cook gently for 4 minutes until the onion softens, add the herbs and continue to cook for another minute. Add the tomatoes and bring to the boil, reduce to a simmer and continue to cook, stirring at times for another 15 minutes. Pour sauce over the chicken and cook for a further 20 minutes.