Lemon chicken

Ingredients

8boneless chicken thighs, skin on

salt and freshly ground black pepper

‘00’ or plain flour, to coat the chicken

1 tablespoon olive oil

2 garlic cloves, lightly crushed

3 small sprigs rosemary

100ml white wine

50ml water

1 lemon, juiced, (reserve the juiced halves)

25g butter

new or fried potatoes, to serve

slices lemon to garnish

Directions

Season the pieces of chicken with salt and black pepper. Coat the pieces in flour and tap off the excess. A quick way of doing this is to put the flour in a plastic food bag with the chicken pieces and shake the bag, making sure the meat is evenly coated.
Heat the oil in a non-stick frying pan and fry the chicken skin-side down first until golden brown. Turn the chicken over and brown the other side, adding the garlic and rosemary. Pour away the excess oil and return to the heat.
Pour in the wine and allow it to reduce for a few minutes, then add water, lemon juice and butter. Add the lemon halves to the pan and keep on the heat until the chicken is cooked through. Discard the lemon halves and serve with new or fried potatoes.

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