Fresh free range chicken
2 garlic cloves crushed with salt
2 chopped shallots
2 tbsp olive oil
large knob of butter
glass white wine
juice half lemon

Mixed chopped fresh herbs: parsley, thyme ,a little sage and a few wild garlic leaves at this time of year. In spring and summer the mix will be different, maybe tarragon and lemon zest or basil , chives and margoram. The  flavour of the dish will reflect the season.

Cut the chicken into six or eight pieces, save the carcass*. Melt the butter in a heavy based pan, one which has a close fitting lid, add the olive oil. Put the chicken pieces in the pan skin side down. Brown a little then lower the heat and turn the meat. Cover the pan and cook for 40 - 45 minutes turning again occasionally, till the chicken is cooked through. Remove the chicken from the pan and keep warm . Now add the crushed garlic cloves and chopped shallot to the pan, stir in the wine scraping up all the residue with a wooden spoon, let it bubble, add lemon juice and half chopped herbs, taste and adjust the seasoning. Put the chicken back , cover and cook a further five minutes. Remove from the heat sprinkle with remaining herbs. Serve straight from the cooking pot with crusty bread and a green winter salad.

* Make chicken soup  for tomorrow with the carcass!

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