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@teddy
made this last night. you know it's good cuz it's sanctioned by john pawson!
Chicken and White Wine Stew with Gremolata
3 tablespoons extra virgin olive oil
100g unsmoked streaky bacon, rind removed and sliced (leave out if, like me, you don't eat pigs)
1 large onion, peeled halved and sliced
1 celery heart, trimmed and sliced
1 garlic clove, peeled adn finely chopped
salt & pepper
1.1kg chicken pieces (thighs and drumsticks)
1/2 tablespoon flour
300ml white wine
300ml chicken stock
230g can chopped tomatoes
3 red chilies
2 rosemary sprigs
Heat 2 tablespoons of olive oil in a casserole over medium heat. Add the bacon, onion, celery and garlic and sweat for about 10 minutes.
Meanwhile, season the chicken pieces. Heat the remaining oil in a frying pan. Fry the chicken in batches if necessary, over a high heat until coloured on both sides. Add them to the casserole. Sprinkle over the flour and stir to coat the chicken and vegetables.
Pour over the wine, stock and chopped tomatoes. Tuck the whole chilies and rosemary sprigs between the chicken pieces (don't let the chilies break -- keep them whole). Bring the liquid to a simmer then cover and cook gently for 30 minutes.
turn the chicken pieces and cook uncovered for a further 30 minutes. Remove the chilies and rosemary, and serve with gremolata scattered over. mmmmmmmmmmm...
Gremolata
1/2 garlic clove, peeled and finely chopped
2 tablespoons coarsely choped flat leaf parsley
zest of one lemon
Mix together all the gremolata ingredients in a small bowl then scatter over the stew.