As the nights draw in, why not have a go at re-creating one of Giancarlo Caldesi’s favourite dishes, Pollo al limone or Lemon Chicken.  All the ingredients can be bought from Maloney’s Budgens in Ascot so just grab your apron and have a go….you won’t be disappointed!

Pollo al limone – Lemon chicken  Serves 4

Giancarlo: “Chicken thighs are underused in my opinion. They are economical, succulent, full of flavour (more so than the overused breast) and cook quickly. This simple recipe is great as a quick supper dish.”

8 boneless chicken thighs, skin on
Salt and freshly ground black pepper
‘00’ or plain flour, to coat the chicken
1 tablespoon olive oil
2 cloves of garlic, peeled and lightly crushed
3 small sprigs of rosemary
100 ml white wine
Juice of 1 lemon (reserve the juiced halves)
25 g butter

Season the pieces of chicken with salt and black pepper. Coat the pieces in flour and tap off the excess. A quick way of doing this is by putting the flour in a plastic food bag with the chicken pieces and shaking, making sure the meat is evenly coated.

Heat the oil in a non-stick frying pan and fry the chicken skin side down first until golden brown. Turn the chicken over and brown the other side with the garlic and rosemary. Pour away the excess oil and return to the heat.

Pour in the wine and allow it to reduce for a few minutes, then add 50 ml cold water, the lemon juice and butter. Add the lemon halves to the pan and keep on the heat until the chicken is cooked through. Discard the lemon halves and serve with broccoli with chilli and garlic.