I came across this great recipe in Rosemarie Saunders’ new cook book “A Sprig of Rosemarie” (will review later.) Her recipe was for chicken only but I thought it would be great combined with my Greek lemon and potatoes recipe that so many of you loved. So I did—and it was beyond all the telling of it—packed with flavour, very moreish. :Piquant with just the right balance between rich and tangy..
The great thing is you put all the ingredients into a deep casserole dish raw and bake for about an hour and a half at 180 degrees and voila –! Gives you time to have at least 3 G and Ts. I started it off on the top of the stove to release the alcohol in the wine and then placed it into the oven uncovered. Give it a small shake every now and then. The smells throughout the house are just fabulous.
WHAT YOU WILL NEED.
200 gms chopped onions
Garlic– plenty crushed
8/10 free range chicken thighs skin on or mix legs and thighs
375ml white wine– used Chenin
125ml chicken stock
100ml olive oil
Zest and juice 2 lemons –only used 1 large—enough for my taste
100 gms black olives and 100 gms green olives –only used black smoked with seeds
20 fresh sage leaves –used origanum dried
50 gm capers –didn’t use
3 potatoes skin on in thick wedges
Enjoy with the rest of the Chenin-try the box from Robertson—a bargain in a box.