1)peel and roughly chop the garlic then pound it together with a few rosemary needles and the peppercorns using a pestle and mortar.finely great the zest off the lemon straight into the mortar.stir in 3tbsp of the oil and a pinch of salt.
2)cut the chicken into 8 pieces.rub the marinade thoroughly into the chicken and put into a bowl.tip whats left on tpo and cover with cling flim.chill for 1 hour.cut the skin of the tomatoes,put in a bowl and cover with boilng water.leave a few minutes,then peel off the skins and cut in half and set aside.
3)heat the remaining oil in a large pan and fry the chicken in batches for 10 minuts each batch.squeeze juice from lemon and mix with tomato puree and wine.
4)pour the wine mixture into the chicken and stir in the tomatoes.cover the pan and simmer over low heat for 20 minutes.
5)chop the rest of the herbs.cut olives in half and add to the chicken with the choppedherbs and capers,if using.simmer for 5 minutes.garnish with sage.
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