Total Time
1hr 55mins
Prep 20 mins
Cook 1 hr 35 mins

A very tasty dish that can be frozen, without the gremolada. If you like a bit of chili feel free to put some in.

Ingredients Nutrition

Directions

  1. Remove and discard excess fat and skin from chicken.
  2. Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
  3. Heat half the oil in a large pan; cook chicken in batches until browned.
  4. Drain on paper towel.
  5. Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
  6. Add the reserved flour and paste and cook stirring for about 1 minute.
  7. Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
  8. Return the chicken to the pan and simmer covered for approximately.
  9. 1-1/4 hours.
  10. Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
  11. Just before serving sprinkle the gremolada over.
  12. GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.

Reviews

(2)
Most Helpful

I am always looking for new ways to make chicken. Other then using chicken breasts I followed the recipe and wouldn't change a thing. This was so good.How good? the aroma alone rates a five! As for that Gremolda .. you gotta love it! Thank you Latchy for a great tasting chicken recipe that I know we will enjoy again and again.

Gerry November 25, 2005

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