Tuesday, 13 September 2011
Slow Roast Italian Chicken
I fancied Italian for lunch so I whipped together this dish. I made it using Chicken Drumsticks so it is a really cheap and easy meal. You can use any cut you have though.
4 x Chicken Drumsticks, with skins on.
3 x tbsp olive oil
4 x garlic cloves
2 x tins of plum tomatoes
2 tbsp of Italian Herbs
Glass of white wine (optional)
1 x onion, chopped
Handful of fresh basil, torn
Heat oil in bottom of Crock pot (I use a ceramic one in the oven)
Fry the chicken until skin is browned (do in batches if necessary) and set aside
Fry off garlic and onion until soft.
Add herbs and wine and fry off until the alcohol has burned off (about 3/4 mins)
Add tinned tomatoes, return the onion, basil and garlic and bring to simmer.
Add chicken and cover with lid.
Place in the oven at 160C for at least 2 hours, until the chicken is falling off the bone.
Serve with spinach or other green veg and garnish with basil.