Photo by EmmCee
Sicilian Vinegar Chicken
100ml olive oil
1 chicken (approx. 2-2.25kg, skinned and jointed into 8 pieces) *can use chicken pieces instead
Maldon salt and black pepper
250ml chicken stock
125ml dry white wine
125ml red wine vinegar
juice of half a lemon
handful of fresh parsley, chopped, plus extra for sprinkling over at the end
small handful fresh basil leaves, chopped, plus extra for sprinkling over at the end
2 large tomatoes
1. Finely chop the onion and fry it gently (with some salt sprinkled over to stop it catching) in 60ml of the olive oil in a wide, heavy-bottomed pan for about 5 minutes, until it’s softened but not browned.
2. Arrange the chicken pieces over the onion and season well with salt and pepper. Pour over the chicken stock, wine, vinegar and lemon juice then sprinkle the parsley and basil over the top. Bring the pan to the boil and then cover and simmer gently for about 45 minutes.
3. Remove the lid and simmer away for about another 15 minutes, by which time the liquid should have reduced a little and the chicken itself be well cooked.
4. Using a sharp knife, remove the core from the tomatoes then cut a small X at the base of each tomato. Place into a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until you can see skins beginning to peel off (don’t leave for too long as tomatoes will begin to cook). Drain immediately. Gently pull off the skin and quarter them, remove the seeds and roughly chop the pink-red flesh. Mix them in a small bowl along with the remaining olive oil and some salt and pepper.
5. When the chicken is ready, remove the pieces to a large shallow bowl and, if you want the sauce any thicker, let it bubble away over a high heat to reduce further. Stir the tomato mixture into the sauce and pour it over the chicken waiting in the dish.
6. Serve with parsley and basil sprinkled over.