Pot-roasted chicken with lemon, spring onions and ginger recipe | Angela Hartnett

This is my version of the classic Italian dish, chicken cacciatore, or hunter's chicken. The ideal one-pot wonder, it can be made with a whole boned chicken, or you can use thighs (as I have here), or drumsticks if you prefer.

I like to spice it up slightly and sometimes add a touch of curry powder or paprika. Scoring the chicken skin is essential. This simple process allows the maximum flavour to get into the chicken.

It's the perfect dish to put on the stove and leave to cook itself – just turn the heat down and cover with parchment paper. I have added asparagus and spring onions but mushrooms or broccoli could work too.

Serves 4

5cm piece of ginger, peeled and chopped
2 cloves of garlic
Pinch of dried chilli
Juice of 1 lemon
8 chicken thighs
Olive oil
A few glugs of white wine (optional)
2 bunches of spring onions, roughly chopped
1 bunch of green asparagus, roughly chopped

In a pestle and mortar, grind the ginger, garlic, chilli and lemon juice into a paste. Slash the skin of the chicken thighs so they absorb the flavour, and rub the seasoning all over.

Heat a dash of good olive oil in a large frying pan. When the oil is ready, put the chicken thighs in, skin side down first. Colour evenly on both sides.

As the chicken skin starts to render down, pour away any excess fat, then add the white wine to deglaze any caramelised juices. (If you would rather not use wine, you can also deglaze with water.)

Keep turning the chicken until it is cooked evenly on both sides – this should take about 15-20 minutes, until you are able to put a knife straight through it.

To finish, baste the chicken in its juices, then add a squeeze of lemon juice. When ready, remove from the pan and saute the sliced asparagus and spring onions. Add the chicken to the pan with the vegetables, then serve all together.

Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London

Thanks to guardian.co.uk who have provided this article. View the original here.


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