For very tender chicken and a luscious lemony sauce this is hard to beat. Serve with rice or wide pasta noodles.

Ingredients - serves 4

1 chicken, jointed - chicken joints
25g butter
8 small shallots, peeled
4 cloves garlic, peeled
1 lemon, cut into quarters
150ml white wine
150ml chicken stock
2 sprigs thyme
1 tbsp capers (optional)
salt, pepper

Method

1 In a heavy casserole, fry off the chicken joints in the butter to brown all over. Scatter over the shallots, wedges of lemon, thyme leaves, capers and garlic and season with salt and pepper. In a small saucepan, heat the white wine and chicken stock to the boil and pour over the chicken and vegetables. Cover with a tight fitting lid and transfer to the oven for an hour and a half.

2 Now increase the oven temperature to 200°C,
remove the lid and cook for a further 20 - 30 minutes to lose some of the liquid and brown the joints. Serve with rice or wide pasta noodles.