-
1
Rinse and dry the chicken pieces well.
-
2
Heat the oil in a large frypan over medium high heat, slip in the pieces of chiken skin side down, not letting them touch each other.
-
3
Brown over medium heat or lower adjusting the temperature so the chicken colours slowly taking about 15 minutes to reach a nice amber colour.
-
4
Sprinkle with a little salt and pepper as they cook, then turn with a wooden fork and spatula, try not to pierce the chicken and letting out the juices.
-
5
We are only browning the chicken well at this stage.
-
6
Remove the browned chicken to a large platter.
-
7
Pour off all but a few tablespoons of the fat.
-
8
Place the frypan over medium heat and add the carrot, onion, parsley, and sage leaves, and cook until the onion starts to turn golden brown.
-
9
Stir in the lemon zest and keep stirring until onion is deep golden.
-
10
Taking care not too burn the brown bits and glaze on the bottom of frypan.
-
11
Blend in the minced garlic, a pinch of ground cloves, the tomatoes, and liquid of choice ( water, canned drained juices, or chicken broth).
-
12
Scraping the liquid into the brown bits to free up.
-
13
Add the chicken back into the frypan with 2 tablespoons only of lemon juice, bring all to a gentle simmer bubble.
-
14
Cover the pan and cook another 15 minutes.
-
15
Uncover the pan now and cook the last ten minutes, turning all the pieces to keep moist, and condensing down.
-
16
The sauce should be thickened and clinging to the chicken pieces.
-
17
Now ready to serve have a hot platter ready.
-
18
Sprinkle the remaining 2 to 3 tablespoons fresh lemon juice over the chicken taste for salt and pepper.
-
19
Pile the chicken onto the plater and moisten all the pieces with pan juices.
-
20
Sprinkle with extra minced parsley.
