One bunch of coriander, stems chopped and leaves reserved
Juice of one lime
1 free range organic chicken, jointed into 8 pieces
350 ml Bacchus
250 ml Chicken stock
salt & pepper to taste
handful chopped coriander and zest of one lemon
Method
Melt the butter and oil together in a large pan.
Brown the chicken pieces all over and remove from the pan.
Add shallots and celery and fry until soft and translucent
Add the garlic and lemongrass and fry until fragrant
Add the browned chicken back to the pan.
Pour in the wine, lime juice and stock allow to come up to a boil. Cover and place in a 180c oven for 30 mins. Uncover, baste chicken pieces and return to the oven, uncovered, for another 15 mins.
Remove lemongrass. Add the chopped coriander and lemon zest and season to taste.
