Two chicken legs - skin on, boned
Two chicken wings
For the sauce
Olive oil for frying.
1 Medium onion - sliced
2 Cloves of garlic - crushed
2 tsp Herbes de Provence
1 Glass (150ml) white wine
Half a chicken stock cube, crumbled finely
1 Beef tomato - chopped roughly
2 Anchovy fillets finely chopped
8 Black olives - pitted
2 Heaped tsp of capers
1 Lemon, half of it juiced and half in wedges.
Salt and freshly ground black pepper.
Season your chicken pieces with black pepper, a little salt, and one
of your teaspoons of Herbes de Provence.
Now fry them briskly in a good non-stick pan over medium heat, turning them
regularly until they are browned all over and cooked through.
Pop the chicken into an oven set at 100ºC to keep warm.
Pour off most of the fat from the pan and fry the onions until golden.
Reduce the heat and add the garlic and herbs, add the crumbled stock.
Now add the wine, tomato, anchovy, black olives and capers and stir.
Simmer until the sauce has reached the desired consistency, about 8/10 minutes.
Squeeze in the lemon juice at the end. Check for seasoning and add if required.
Spoon the sauce onto two warmed dinner plates.
Arrange the crispy chicken on top.
Serve with lemon wedges to squeeze over when you are about to tuck in.
This recipe is great served with a crispy baked potato and a green vegetable.