1 whole chicken, quartered
1 red onion, chopped
6 garlic cloves, diced
1.5 cups of salt reduced chicken or veg stock
2/3 cup cream
1 large lemon (1/2 juiced and zest) keep the other half of lemon for serving
1.5-2 cups of fresh spinach leaves
1 teaspoon of mixed herbs
Fresh parsley, finely diced
Garlic powder
Salt and black pepper
Preheat fan forced oven at 170°C.
Season the chicken pieces with garlic powder, salt and black pepper. Rub some lemon juice and zest over the chicken.
Add a dash of oil to a large pan and add the chicken pieces skin side down. Sear until the skin is a nice golden colour then turn over and repeat on the other side of the chicken.
Remove the chicken pieces and add the onion and garlic cooking for several minutes.
Add the chicken stock, juice and zest of half a lemon, cream, mixed herbs and season with salt and pepper.
Add the chicken pieces skin side facing up back into the pan or a dish which is suitable for the oven. Place into the oven for 1 hour.
Remove from the oven and put the chicken on a plate. Add the Spinach leaves into the sauce and add into the oven until they have wilted a little and the sauce is slightly bubbling .
Take out from the oven and add the chicken pieces back in abs let cool slightly. Garnish with fresh slices of lemon, zest and parsley. Served 4
