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1. Heat the oven to 190C/fan 170/gas 5. Put the onion, garlic, lemon and white wine in the bottom of a large casserole and put the chicken on top. Season well. Add the artichokes around the edge and drizzle with oil. Cook for 1 hour 20 minutes or until the chicken is cooked through (check by piercing the thigh, the juices should run clear. If not, keep cooking until they do).
2. Lift the chicken out of the pan and rest for 15 minutes, keep the veg warm. Stir the parsley through the vegetables in the pan and serve with the chicken.

Per serving

796 kcalories, protein 71.5g, carbohydrate 14.8g, fat 48.3 g, saturated fat 13.7g, fibre 0.8g, salt 0.79 g

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  26 May 2008

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  I intended to cook the chicken and have the leftovers tomorrow - but no leftovers! Although, I'm still not sure that I had the right parts of the artichoke, even after following the instructions in 'know-how'.

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Ingredients

• 1 onion , cut into wedges
• 3 garlic cloves , squashed
• 1 lemon , cut into eighths
• 250ml white wine
• 1 chicken , about 2kg
• 4 globe artichokes , cleaned, quartered, chokes scraped out
• olive oil
• 1 bunch parsley , roughly chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 1 hour 40 minutes

Ingredients

• 1 onion , cut into wedges
• 3 garlic cloves , squashed
• 1 lemon , cut into eighths
• 250ml white wine
• 1 chicken , about 2kg
• 4 globe artichokes , cleaned, quartered, chokes scraped out
• olive oil
• 1 bunch parsley , roughly chopped

Per serving

796 kcalories, protein 71.5g, carbohydrate 14.8g, fat 48.3 g, saturated fat 13.7g, fibre 0.8g, salt 0.79 g

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