Peta's Italian Chicken

So Peta is decidedly not Italian; however, the woman can cook. She and Lyndy used to cook this dish back in Adelaide when they were poor uni students. You could get the chicken for a buck a leg!!

This dish is super simple, yet flavorful, and it's great in summer and winter. Peta used whole chicken legs because we had them and they are cheap. But you could probably use any chicken parts.

She starts by stuff parmesan slices under the skin (naughty naughty!). Then she massages EVOO and salt into the skin. The chicken pieces are then placed in baking dish and a mixture of chicken stock, white wine (or verjus), bay leaf, thyme, rosemary, 2 cloves of garlic is added to the dish about an inch up the chicken. It is cooked in a moderate oven, covered, for ~30 minutes or until juices run clear and undercovered for the final 5 minutes to crisp the skin.

Easy, tasty and healthier than our usual fair. Jim saved the sauce in the freezer for something else. Ya never know...