Cooking Easy Food

Braised Chicken in Lemon, Garlic and Rosemary

1 chicken (cut into 8 pieces) see how to quarter a chicken
2 tablespoons olive oil
30 g butter
4 cloves garlic crushed
1 tablespoon rosemary leaves
1 small red chilli chopped
½ cup (dry) white wine
strips of peel from ½ lemon
¼ cup lemon juice
½ cup chicken stock

1. Heat oil and butter in large frying/sauté pan and fry the chicken pieces (in a single layer) on medium heat until brown. Turn chicken occasionally to present sticking.
2. Add garlic, rosemary, chilli and wine. Cover pan and reduce heat to simmer for 40 minutes or until chicken is tender. (Simmer is lowest setting).
3. Remove chicken and keep warm. Scoop excess fat from the surface of the pan with a spoon and then add lemon peel, lemon juice and stock. Bring back to toil and cook for 3 minutes. Pour over chicken pieces and serve.