With all the lovely winter vegetables in season now, this is a great winter warmer.
4 chicken legs and 4 chicken thighs or whole chicken
2 tbsp. olive oil
4 cloves garlic
1 organic lemon, zest and juice
2 tins lager beer [can be replaced with 660ml water or chicken broth]
100g cooked wheat grains
200g cooked chickpeas
1 cup flat-leaf parsley, roughly chopped
salt and black pepper
Peel and clean all vegetables and chop them coarsely.
Brown the chicken off on all sides in a large pot in olive oil. Add the vegetables and brown them lightly off. Add the beer or water/chicken stock, lemon juice and lemon peel and bring to the boil. Season with salt and pepper. Put the lid on the pot and turn heat down to a simmer for approx. 45min -1 hour until the chicken is tender. If the pan becomes too dry you can add more water or chicken stock.
Add the wheat grains and chickpeas in the last 10 minutes of the cooking time.
Taste the liquid adding more lemon juice, salt and pepper if need be. Add the parsley and serve with rice or bread.
Michael’s wine recommendation, the Glenelly Chardonnays – click here
Le Creuset is my cookware of choice, they have a fabulous range of cast iron enamelware, stainless steel ware, baking utensils and a wide variety of table service and wine accessory products.
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