Pollo alla Toscana

For the chicken:

• 1kg x chicken pieces, thighs & drumsticks
• Salt & pepper
• Plain flour for dusting
• 150ml extra virgin olive oil
• Cloves from 1 garlic head, kept whole with skins on
• A large bunch of rosemary, broken in half
• 150ml white wine

For the bruschetta:

• A few slices of bread
• A few garlic cloves, peeled but left whole

1. Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
2. Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
3. Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
4. For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.