Pheasant and lemon cacciatora

[henry d]

Saw this in the times magazine and tried it last night with chicken and it is good.

 

1 chicken or 2 pheasant chopped into breasts and thighs(bone in preferably)

olive oil

5 cloves of garlic sliced finely

1/2 onion or 1 large shallot chopped

2tsp fresh rosemary and 1tsp fresh sage finely chopped

6 chopped green olives(optional)

1 Tbspn chopped capers

125ml dry white wine (sauv blanc preferably)

1 1/2 tbspn white wine vinegar

1 unwaxed organic lemon sliced into 5mm slices pips out

1 pinch of cayenne

 

Heat plenty of the oil in a large pan and when hot add the pieces of meat and fry for 15 mins turning once or twice then remove to a plate in a warm oven(100"C)

drain off most of the oil until there is just enough to fry the onion garlic and herbs, let the pan cool slightly before adding them as you want to soften the onion not brown it. Fry for 5-10 mins then add the meat back into the pan and add the olives, if you are using them, pour in the wine and vinegar and add the lemon slices, capers and cayenne and mix together well.

Cover and simmer for 20 minutes and serve with polenta or cous cous or as we did with a baked tattie.

 

 

Hope you enjoy it !