1 whole chicken - 1.5 kg
2 tbsp olive oil
30 gm butter
4 cloves garlic - crushed
1 tbsp rosemary leaves
2 small red chilies - chopped
1/2 cup water
strips of peel from half a lemon
1/4 cup lemon juice
1/2 cup chicken stock
Cut chicken into serving-sized portions.
Heal oil and butter in a large frying pan. Add chicken pieces in single layer; cook cover over medium heat until browned. Turned chicken occasionally to prevent sticking.
Add garlic, rosemary, chilli and water. Cover pan, reduce heat to low and simmer for 40 minutes or until chicken is tender.
Remove chicken and keep warm. Scoop excess fat from the surface of the pan juice. Add lemon pee, lemon juice and chicken stock. Bring to boil; cook 3 minutes. Pour over chicken pieces to serve.
Source: Step-By-Step Italian Cooking
Meal Plan for April Week 4
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