Serves: 4 | Prep: 15 minutes | Cooking: 45 minutes | Gluten Free
INGREDIENTS
2 tablespoons extra virgin olive oil
2 tablespoons butter
4 free-range chicken drumsticks
4 free-range chicken thighs
1 brown onion, diced
1 garlic clove
1 bay leaf
2 tablespoons rosemary sprigs
50g anchovies
100ml verjuice
50ml apple cider vinegar
400g baby mushrooms, washed
4 medium potatoes, cubed
2 cups chicken stock
1 punnet cherry tomatoes
Parsley, chopped, to garnish
Salt and freshly ground black pepper
SHOPPING LIST
Extra virgin olive oil
Butter
4 free-range chicken drumsticks
4 free-range chicken thighs
1 brown onion
1 garlic clove
1 bay leaf
Rosemary sprigs
50g anchovies
100ml verjuice
50ml apple cider vinegar
400g baby mushrooms
4 medium potatoes
2 cups chicken stock
1 punnet cherry tomatoes
1 bunch parsley
UTENSILS LIST
Large saucepan
Serving bowls
Sharp knives
Measuring cups/spoons
Roasting dish
METHOD
- Heat oven to 180°C, toss cherry tomatoes and 1 tablespoon olive oil in a roasting dish, roast for 10-15 minutes until soft.
- Meanwhile, in a large saucepan, heat 1 tablespoon olive oil and the butter, brown the chicken pieces for a few minutes on all sides. Season with salt and pepper and add the onion, garlic, bay leaf and rosemary and stir well. Add the anchovies and cook for a few minutes.
- Add the verjuice and vinegar and bring to the boil. Stir in the mushrooms, potatoes and stock, and cover with foil and a lid and cook over low heat for about 45 minutes.
- Serve two pieces of chicken on each plate with the vegetables, roasted cherry tomatoes and parsley sprinkled on top.
Tip: Try serving with cooked quinoa or cauliflower rice to mop up any extra sauce.