Tuscan chicken recipe

This Tuscan chicken recipe, courtesy of Eisberg wine, is a classic and flavoursome, homemade dish.  It’s a real back to basics meal that will ensure clean plates, whether you serve it up for a family meal, an at-home dinner party or for a romantic meal for two. Don’t forget to serve it with some delicious, crusty bread to make the most of the tasty sauce.

Ingredients (serves 2)

Pinch salt and black pepper

600g chicken thighs with skin on

2tbsp plain flour

1tbsp light olive or vegetable oil

1⁄2 onion, sliced

1 large leek, sliced

2 cloves garlic, sliced

1 large sprig of rosemary plus a few leaves for garnish

1⁄2 chicken stock cube, plus 300ml boiling water

150ml Eisberg Chardonnay

1 lemon

100g mixed olives

Crusty bread, to serve

Method

Place the flour onto a plate and add a pinch of salt and pepper. Toss the chicken thighs in the flour to coat on all sides.

Heat the oil in a large, deep frying pan and fry the chicken pieces for about five minutes, or until lightly browned on all sides. Remove from the pan and place on a plate.

Add the onion, leeks and garlic to the pan and fry over a medium low heat for two to three minutes, then add the rosemary, stock and Eisberg Chardonnay. Using a vegetable peeler, remove the zest from the lemon and add to the pan, then squeeze in the juice of half the lemon.

Bring to a simmer then turn down the heat, loosely cover and cook gently for 30 minutes, stirring occasionally. Stir in the olives and cook for a further 10 minutes. Check that the chicken is cooked through. If your pan is heatproof, place it under the grill for a minute to crisp the chicken skin.

Sprinkle over a few chopped rosemary leaves and serve with some crusty bread to mop up the juice.

Courtesy of Eisberg alcohol-free wine