| For very tender chicken and a luscious lemony sauce this is hard to beat. Serve with rice or wide pasta noodles.
Ask one of our butchers to joint your chicken or choose your preferred joints from the meat counter.
Ingredients - serves 4
1 chicken, jointed - chicken joints
25g butter
8 small shallots, peeled
4 cloves garlic, peeled
1 lemon, cut into quarters
150ml dry white wine
150ml chicken stock (or use 1/2 a Kallo stock cube)
2 sprigs thyme
1 tbsp capers (optional)
salt, pepper
 Method
In a heavy casserole, fry off the chicken joints in the butter to brown all over. Scatter over the shallots, wedges of lemon, thyme leaves, capers and garlic and season with salt and pepper.
In a small saucepan, heat the white wine and chicken stock to the boil and pour over the chicken and vegetables. Cover with a tight fitting lid and transfer to the oven 1 1/2 hours.
Now increase the oven temperature to 200°C, remove the lid and cook for a further 20-30 minutes to lose some of the liquid and brown the joints.
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