Ingredients:-
4 pieces chicken, drums or bone-in thighs are good to use
2 medium potatoes, washed & chopped into bite size pieces
1⁄3 cup flour, seasoned with salt and freshly ground black pepper
3 Tbsp olive oil
1 onion, finely chopped
1 stalk celery, finely sliced
1 leek, finely chopped
1⁄4 cup dry white wine or stock
½ tsp salt & ¼ tsp pepper
2 eggs
2 egg yolks
juice & the zest of 1 lemon
1 clove garlic, finely chopped
1 tsp finely chopped parsley
Cherry tomatoes
METHOD:-
Dust chicken pieces in flour.
Heat the olive oil in a frying pan and gently cook the garlic, onion, celery, and leek for approx. 10 mins, until tender.
Add the chicken pieces and potatoes to the pan, increase the heat to medium and cook, turning at times, until golden.
Pour in the wine or stock and allow to bubble and reduce. Cook until the chicken and potatoes are tender.
Transfer to serving dish and top with cherry tomatoes and parsley.