Pollo al limone e rosmarino (Braised chicken with lemon and rosemary) recipe

Braised chicken with lemon and rosemary

Pollo al limone e rosmarino (Braised chicken with lemon and rosemary) ingredients: 10 Waitoa Free Range Chicken drumsticks, skin on. Sea salt and freshly ground pepper. ground paprika. 2 tablespoons olive oil. 2 large red onions, peeled and cut into six wedges through the root. 1 red capsicum, sliced. 700 grams waxy potatoes, peeled and roughly chopped. 1 cup large green olives. 3 bay leaves. Long strips of lemon zest from 1 lemon. 6 cloves garlic, peeled. 1 tablespoon finely chopped rosemary. 2 tablespoons capers. 1 cup chicken stock
To serve: chopped flat-leaf parsley

Pollo al limone e rosmarino (Braised chicken with lemon and rosemary) recipe: Preheat the oven to 180C. Season with Waitoa Free Chicken with salt and pepper and sprinkle with paprika. Heat the oil in a large ovenproof saute pan brown the chicken on all sides. Transfer to a plate. Add all the remaining ingredients except the vinegar and stick and cook for 5 minutes. Pour in the vinegar and let it bubble up for two minutes, scarping the base of the pan to loosen the sticky bits. Season generously. Add the stock and chicken along with any resting juices, back to the pan and turn to combine. Cook uncovered for 50 minutes, stirring occasionally until the chicken is fully cooked through. Scatter with parsley before serving. By then, the braised chicken with lemon and rosemary is ready