chicken with rosemary
serves one
1 chicken leg
1 tbsp of olive oil
2 small garlic cloves, squashed but intact (or two halves of a large clove)
a sprig of rosemary
a glass of white wine
salt and black pepper
You want a smallish, deep-sided pan and a lid for this. I use a 20cm wok. Heat the oil and sauté the chicken skin side down until crisp and golden. Turn over and throw in the garlic and rosemary. After 5 minutes, strain off most of the oil and add the wine to deglaze. It will quickly start to bubble away. Turn the heat down low, put a lid on the pan and gently simmer for about 30 minutes. Check now and again to make sure the liquor hasn't completely dried out - add a bit more wine if needed. You want a couple or more tablespoons left at the end to pour over your chicken and the mash which you'll no doubt be serving with it.
1 chicken leg
1 tbsp of olive oil
2 small garlic cloves, squashed but intact (or two halves of a large clove)
a sprig of rosemary
a glass of white wine
salt and black pepper
You want a smallish, deep-sided pan and a lid for this. I use a 20cm wok. Heat the oil and sauté the chicken skin side down until crisp and golden. Turn over and throw in the garlic and rosemary. After 5 minutes, strain off most of the oil and add the wine to deglaze. It will quickly start to bubble away. Turn the heat down low, put a lid on the pan and gently simmer for about 30 minutes. Check now and again to make sure the liquor hasn't completely dried out - add a bit more wine if needed. You want a couple or more tablespoons left at the end to pour over your chicken and the mash which you'll no doubt be serving with it.
