CHICKEN WITH GARLIC, LEMON AND ROSEMARY

HEAT 4 TBSPS OF OLIVE OIL IN A LARGE, STEEP-SIDED PAN.

MEANWHILE, DRY THE CHICKEN PIECES WITH PAPER TOWELS, SALT AND PEPPER.

WHEN THE OIL IS RIPPLY PLACE THE CHICKEN THIGHS SKIN-SIDE DOWN IN THE PAN. DON'T CROWD. MOVE THEM AROUND IN THE PAN WITH TONGS TO MAKE SURE THEY DON'T STICK. BROWN ABOUT 4 MINUTES ON A MEDIUM HEAT, THEN FLIP THEM OVER AND BROWN ON THE OTHER SIDE. REMOVE TO A PLATE.

WHILE THE CHICKEN BROWNS, PEEL AND THINLY SLICE THE GARLIC CLOVES. CUT THE LEMONS LENGTHWISE IN HALF, THEN SLICE INTO HALF MOONS.

POUR OFF MOST OF THE FAT FROM THE PAN. RETURN TO THE STOVE AND ADD THE GARLIC. COOK BRIEFLY OR UNTIL YOU CAN SMELL THE SCENT OF THE GARLIC. STIR IN THE LEMON SLICES. ADD HALF THE ROSEMARY. ARRANGE THE CHICKEN, SKIN-SIDE UP ON TOP AND SCATTER THE REST OF THE ROSEMARY ON TOP.

POUR IN A CUP OF WHITE WINE OR STOCK. BRING TO A BOIL, REDUCE TO A SIMMER. COVER AND BRAISE FOR ABOUT 15 MINUTES OR UNTIL THE JUICE FROM THE THIGHS RUN CLEAR WHEN PIERCED WITH A FORK.

TRIM THE ROOT END FROM THE SPRING ONIONS AND ADD TO THE CHICKEN TEN MINUTES INTO THE COOKING.

SERVE WITH RICE PILAF, ORZO PASTA OR POTATO PURÉE.

SERVES 4