Sunday lunch material.
Feeds 2 adults, 2 kids
salt & pepper
A free-range chicken in the Valdichiana costs €13,00 (and can make 3 meals for a family of 4). Get your butcher (or maybe your farmer neighbour) to cut it up into pieces, keeping all the bits (neck, claws etc for broth). Then you need a good handful of fresh herbs to coat half the chicken in (freeze the other half for another day). This is going to taste soooo good.
Outside I found sage and rosemary, and unexpectedly thyme and lemon thyme (so winter's on the way out...yeah!). Chop everything finely together (a small blender helps), then spread herbs out on a plate and coat the chicken pieces, adding some salt & pepper.
Get the olive oil going in a wok if you have one, throw in the chicken and cook on a high heat with the lid on for 10 minutes before turning over. Another 10 minutes on the other side. Squeeze a juicy calabrian lemon over the chicken, throwing the skins into the mix for added flavour. Turn the heat right down until cooked, another 10 minutes or so.
Serve with basmati rice and salad.