Rachel’s Dad’s Tuscan Chicken
Serves 4 ish.
2 Garlic Cloves.
1 Sprig Fresh Rosemary
1 tsp black peppercorns
6 tbsp olive oil
1.5kg/3lb chicken fillet
1 tbsp tomato puree
150ml dry white wine
1 sprig fresh sage
50g/2oz stoned black olives
2 tbsp capers
sage sprigs to garnish
The ‘how to do’ bit…
1 Peel and roughly chop the garlic then pound it mercilessly together
with a few rosemary needles and the pepper corns using a pestle & mortar
or large blunt instrument. Finely grate the zest off the lemon straight
into the mortar or bowl. Stir in 3 tablespoons of the oil and a pinch of
2 Cut the chicken into 8 pieces (or smaller). Rub the marinade
thoroughly into the chicken and put in a bowl. Tip what’s left on top of
and cover with cling film. Chill for about an hour.
Cut the skin of the tomatoes a few times put in a bowl and cover with
boiling water. Leave for a few minutes, then peel off the skins and cut
in half. Set aside.
3 Heat the remaining oil in a large pan and fry the chicken in batches
for ten minutes each batch. Squeeze juice from lemon and mix with tomato
puree and wine.
4 Pour the wine mixture into the chicken and stir in the tomatoes.
Cover the pan and simmer over low heat for 20 mins.