Tender chicken with rosemary

Makes: 4|Cooks In: 1 hour|Difficulty: Easy

“A small chicken is perfect for this recipe. It is such a simple dish that I am almost embarrassed to include it. And yet every time I cook it I am amazed by the result.”

Ingredients

1 x 1.3 kg free-range chicken, cut into small pieces
extra-virgin olive oil
6 cloves garlic, peeled and left whole
50 ml white wine a small sprig of rosemary
salt and pepper
a few small anchovies (optional)
1 tablespoon capers (optional)
2 tomatoes, skinned and diced (optional)

Method

Step 1

Prepare the chicken pieces and pat dry. Heat the oil in a non-stick casserole pan, add the whole garlic cloves and the chicken and brown evenly on a high heat. Add the wine and rosemary, and season with salt and pepper. If you are using the anchovies and capers, add them at this point.

Step 2

Add the wine and rosemary, and season with salt and pepper. If you are using the anchovies and capers, add them at this point.

Step 3

Cover the pan, leaving the lid slightly askew. Simmer gently for around 35 minutes, adding a little stock or water if necessary.

Step 4

Towards the end of the cooking time, add the tomatoes if you desire a more juicy sauce. Serve the chicken with a simple green salad.

Step 5

Serve the chicken with a simple green salad.