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Angela’s chicken

Unctuous, rich and aromatic, this simple chicken dish is one of my favourite things to have for Sunday lunch, especially when served with deliciously golden and cheesy semolina gnocchi.
Portions:4
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Ingredients

  • 1 whole chicken jointed into 8 pieces (you can ask your butcher to do this for you)
  • ¼ cup 35 g plain (all-purpose) flour
  • 2 Tbsp olive oil approximately
  • 2 Tbsp 40 g butter
  • 1 brown onion finely chopped
  • 1 carrot peeled and finely diced
  • 1 celery stalk finely diced
  • 3 unpeeled garlic cloves bruised with the back of a knife
  • 1 rosemary stalk
  • 1 cup 250 ml white wine
  • 400 g 14 oz tin cherry tomatoes
  • 2 Tbsp tomato paste concentrated purée
  • ½ cup 125 ml chicken stock (here)
  • Roughly chopped parsley to serve

Instructions

  • Toss the chicken pieces with the flour and season well.
  • Heat the oil and butter in a large flameproof casserole dish over high heat until bubbling.
  • Brown the chicken in batches, cooking for a few minutes on each side or until golden all over.
  • Transfer the chicken to a plate and set aside.
  • Return the pan to medium–low heat.
  • Add a little more oil, if needed, then add the onion, carrot, celery, garlic and rosemary, and season with a little salt and pepper.
  • Cook, stirring often, for 20 minutes or until the vegetables have reduced right down and have an almost jammy consistency.
  • Pour in the wine and tomatoes and cook, stirring, for a couple of minutes or until the liquid has reduced by half.
  • Stir in the tomato paste.
  • Return the chicken pieces to the pan and pour in the stock.
  • Reduce the heat to low, cover and cook for 45 minutes.
  • Check the liquid halfway through cooking and add a splash of water if needed.
  • Remove the pan from the heat and let the chicken rest for a few minutes before sprinkling it with the parsley.
  • Serve the chicken with a green salad, semolina gnocchi (here) and some dinner rolls.

Notes / Tips / Wine Advice:

Green salad

Gather a mix of greens, such as rocket (arugula), mizuna, oak leaf lettuce, radicchio, sorrel and soft herbs, and separate the leaves from their stems. Wash the leaves, then give them a good shake in a sieve or colander. Gently roll up the leaves in a couple of clean tea towels, then pop them in the fridge until lunch or dinnertime.

Tip

the leaves into a serving bowl. Lightly sprinkle with salt, then dress with a classic vinaigrette, made by mixing one part vinegar with three parts extra virgin olive oil. Finish with some toasted flaked almonds and thinly sliced crisp pear. Toss and serve.
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Course Chicken