• One medium sized chicken

• Juice of one lemon

• Pea nut oil

• Half of one red onion, finely chopped

• Half one medium sized carrot, finely chopped

• 125 milliliters dry white wine

• Ten cloves of garlic
  

• ROAST POTATOES, to serve

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METHOD:

1. Place chicken in a glass or ceramic dish and pour lemon juice over.

2. Cover and refrigerate for two hours.

3. Pat dry with a piece of absorbent paper.

4. Heat two tablespoons Pea nut oil in a flameproof casserole and brown chicken all over.

5. Remove from pan, add onion and carrot and cook over low heat until onion is soft.

6. Deglaze pan with wine and reduce by half.

7. Return chicken to pan and drizzle with a quarter cup of cup Pea nut oil.

8. Cover tightly and roast at 160C for one hour.

9. Add garlic to pan and roast, uncovered, a further twenty minutes or until chicken is very tender.

10. Remove breasts and legs from chicken.

11. Place one breast and one leg on each plate with garlic cloves and drizzle with pan juices.

Serve accompanied by braised red cabbage and roast potatoes.

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BRAISED RED CABBAGE:

1. Cut one quarter of medium sized red cabbage into four wedges.

2. Heat two tablespoons olive oil in a large saucepan and cook three chopped slices of lean ham over low heat for one minute.

3. Add cabbage and turn to coat with oil.

4. Pour in quarter of a cup chicken stock and 125 milliliters wine dry white wine and season to taste.

5. Bring to the boil, cover, and simmer over low heat for fifteen minutes or until cabbage is tender.

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(The enjoyment of this dish is enhanced if served with a light-bodied red wine).