Tuscan Chicken

pinch salt and black pepper
600g chicken thighs with skin on
2tbs plain flour
1tbs light olive or vegetable oil
1⁄2 onion, sliced
1 large leek, sliced
2 cloves garlic, sliced
1 large sprig of rosemary plus a few leaves for garnish
1⁄2 chicken stock cube, plus 300ml boiling water
150ml Eisberg Chardonnay
1 lemon
100g mixed olives

Preparation time: 10 minutes

Serves: 2

Cooking time: 45 minutes


Place the flour onto a plate and add a pinch of salt and pepper. Toss the chicken thighs in the flour to coat on all sides.
Heat the oil in a large, deep frying pan and fry the chicken pieces for about 5 minutes, or until lightly browned on all sides. Remove from the pan and place on a plate.

Add the onion, leeks and garlic to the pan and fry over a medium low heat for 2-3 minutes then add the rosemary, stock and Eisberg Chardonnay. Using a vegetable peeler, remove the zest from the lemon and add to the pan, then squeeze in the juice of half the lemon.

Bring to a simmer then turn down the heat, loosely cover and cook gently for 30 minutes, stirring occasionally. Stir in the olives and cook for a further 10 minutes. Check that the chicken is cooked through. If your pan is heatproof, place it under the grill for a minute to crisp the chicken skin.

Sprinkle over a few chopped rosemary leaves and serve with some crusty bread to mop up the juice.