2–3 tablespoons olive oil
1 chicken, cut into 8 pieces
3 garlic cloves, sliced
2 shallots, finely chopped
3 tablespoons dried mixed herbs
juice of 1⁄2 lemon
salt and freshly ground black pepper
• Heat the oil in a heavy frying pan over a high heat. Brown the chicken
pieces in the oil in two batches.
• When browned, reduce the heat to medium-high and return all the
chicken to the pan. Cover the pan and leave to cook for about
• Turn the chicken pieces, spooning their juices over them, then sprinkle
the garlic, shallots, half of the herbs over them. Season with salt and
pepper. Cover again and cook for a further 8 minutes.
• When cooked, lift the chicken pieces out with the cooked shallots, garlic
and pan juices. Squeeze the lemon juice over the chicken, sprinkle with
the remaining herbs and serve hot.