Recipes

Roman chicken

Dec 12 11:18am

Prep Time	Cook Time	Serves
10 mins	45 mins	2-4

Ingredients

1 tblsp olive oil
1 small onion, sliced
4 thick rashers bacon, diced
4 large or 8 small chicken legs
1 clove garlic, crushed
1/3 cup chopped fresh parsley
1 cup chicken stock
Large pinch dried marjoram or 1 tblsp chopped fresh
440g can crushed tomatoes
Salt and freshly ground black pepper

Here's how

1 Heat the oil in a large heavy-based pan and cook the onion and bacon over medium heat for 5 minutes. Increase the heat and add the chicken in batches. Brown the chicken on all sides, turning often and taking care not to overcook the onion and bacon, for about 5 minutes.

2 Reduce the heat, add the garlic and parsley and cook for 2-3 minutes. Add the stock and marjoram, stirring to incorporate any bits which may be sticking to the pan base. Add the undrained tomatoes, season and stir.

3 Bring to the boil, cover the pan and simmer gently for 30 minutes, turning the chicken legs occasionally, until they are cooked through.

Source:Soups and Stews (Murdoch Books)