2tbsp olive oil
4 rashers streaky smoked bacon, sliced
1 large onion, sliced
2 stalks celery, sliced
1 clove garlic, crushed
1kg (1lb) free range chicken pieces (thighs and drumsticks)
2tsp plain flour
200ml (6½fl oz) chicken stock
100ml (3½fl oz) white wine
400g (10oz) tin chopped tomatoes
1 long red chilli
2 sprigs rosemary
FOR THE GREMOLATA
1 garlic clove, finely chopped
2tbsp coarsely chopped flat-leaf parsley
Grated zest 1 lemon
- Heat the oven to 180°C (gas mark 4). Heat the oil in a casserole and sauté the bacon, onion, celery and garlic over a medium heat for about 5 minutes.
- Add the chicken, sprinkle with flour and cook, turning for about 10 minutes. Pour over the stock, wine and tomatoes and season. Tuck in the chilli and rosemary. Bring to the boil then transfer to the oven. Cook for about 45 minutes, then turn the chicken, remove the lid and cook for a further 5 minutes, or until the chicken has coloured and is cooked.
- To make the gremolata, combine the garlic parsley and lemon zest.
- Remove the chilli and rosemary and skim off any fat. Serve sprinkled with gremolata.
Don't leave out the gremolata, as it adds a zesty kick to the finished dish.