The bonus to this simple dish is dipping fresh, sweet challah into its rich and tasty sauce.
1 chicken divided into pieces (or 1.5 kilograms of chicken legs and thighs )
1 tbsp. vegetable oil
1 onion, peeled and chopped
juice and grated peel of 1 lemon
1/2 cup gin
If you can get them: a tsp. of whole juniper berries (the spice that gives gin its flavor )
Heat the oil in a pot with a heavy bottom and brown the chicken pieces (7-8 minutes on each side ). Add the chopped onion and stir another 2 minutes. Add the lemon juice and grated peel.
If you are using juniper berries, crush them in a mortar and pestle or with a jar and add to the pot.
Cover and cook on a low fire until the chicken is soft (about 1/2 an hour ). If you think the dish is too dry, add not more than 2 or 3 tablespoons of water.
A few minutes before serving, add the gin. Season with pepper and salt.
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