27 June 2011

ROSEMARY’S CHICKEN

• 4 free-range chicken legs, thighs and drumsticks separated (Or 1 chicken, cut into eight pieces)
• 3 tbsps flour
• Salt and pepper
• 4 tbsps extra virgin olive oil
• 1 onion, finely chopped
• 1 tsp ground cumin
• 2 medium fennel bulbs, cut into quarters
• 1 medium aubergine, cut into 6cm chunks
• 1 cup white wine
• 1 cup chicken stock
• 5-6 sprigs fresh rosemary
• 2 tbsps chopped parsley

Pre-heat the oven to 190°C. Cut the chicken pieces in two, dust with the flour, seasoned with salt and pepper. Heat the olive oil in a heavy casserole dish and brown the chicken well on all sides. Remove to a plate. Tip out any extra fat from the pan so that about 4 tablespoons remain. Add the onion to the pan and fry gently for about 4-5 minutes until it is golden and soft. Add the fennel and aubergine and toss well together over the heat. Add the wine, stock and rosemary sprigs, with the chicken pieces and bring this to a simmer. Cover with the lid, and place the dish in the oven and bake for 50 minutes to one hour. Remove the casserole from the oven and check that there is still plenty of liquid, adding a little water if it is starting to dry out. If the meat is starting to fall from the bone, it’s ready, or it may need a further 15 minutes to ensure is “cooked until delicious”. Allow the dish to stand for about 5 minutes before serving, dusted with chopped parsley. Accompany with roasted or boiled potatoes and a steamed green vegetable. Serves 4. * Wine match: chardonnay * Recipe for NZ Listener by Lauraine Jacobs * Photo: Elizabeth Clarkson