• 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped thyme
  • 2 garlic cloves, crushed
  • grated rind and juice of 1 lemon
  • 4 chicken quarters, about 375 g (12 oz) each
  • 4 streaky bacon rashers, rind removed
  • 1 tablespoon plain flour
  • 150 ml (¼ pint) dry white wine
  • 300 ml (½ pint) chicken stock (see page 44 for homemade)
  • salt and black pepper

Combine the oil, thyme, garlic, lemon rind and salt and pepper to taste in a bowl. Score the chicken quarters several times with a sharp knife and rub all over with the oil and herb mixture. Wrap each chicken quarter with bacon using cocktail sticks to secure in place.

Transfer to a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 35–40 minutes until crisp and golden. Remove from the oven, transfer the chicken pieces to a warm platter and wrap with foil.

Pour off all but 2 tablespoons fat from the roasting tin and place the tin over a medium heat. Add the flour and cook, stirring constantly, for 30 seconds. Gradually whisk in the wine and then the stock and simmer for 5 minutes until thickened. Serve with the chicken.

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