Ingredients

• 1 chicken, cut into 8 pieces
• 2-3 tbsp olive oil
• 3 garlic cloves, sliced
• 2 shallots, finely chopped
• 3 tbsp fresh herbs, chopped; such as parsley, basil, chives, thyme, oregano
• juice of ¼ lemon lemon juice
•   seasoning

Method

1. Dry the chicken pieces thoroughly. Heat the oil in a heavy frying pan over a high heat. Brown the chicken pieces in two batches unless your pan is big enough to accommodate all of them with ease. When browned, reduce the heat to medium high and return the first batch of chicken to the pan, snuggling the pieces close together in a single layer. Cover the pan and cook for about 10 minutes.
2. Uncover and turn over the chicken pieces, spooning their juices over them. Sprinkle over the garlic, shallots, half of the herbs, salt and pepper. Cover and cook for a further 8 minutes.
3. Uncover and turn the pieces again in their juices and test to see if they are cooked. If they need more time, re-cover and cook for a further 5 minutes or so. Lift out the cooked chicken and place on a serving plate with the shallots, garlic and pan juices. Squeeze over some lemon juice, sprinkle with the remaining fresh herbs and serve.

Notes