Ingredients

• 6 pieces chicken, on the bone for the best flavour (or use 1 large chicken, jointed)
• 50 grams butter or 3-4 tablespoons oil
• 4 courgettes trimmed (optional)
• 1 lemon, cut into wedges
• ¼ cup brandy

Artichoke and roast garlic paste

• 2 bulbs garlic
• 200 grams artichokes (packed in oil)
• 2 tablespoons chopped fresh dill
• ½ cup lightly packed grated Parmesan cheese
• 6-8 tablespoons olive oil

Method

1. Brown chicken pieces on all sides in the hot butter in a lidded ovenproof frying pan. Set aside.
2. Cut the courgettes into thirds. Add to the butter with the lemon wedges. Turn to brown. Carefully add brandy. Stir to incorporate sediment on bottom of the pan.
3. Return the chicken to the pan and cover. Cook at 180ºC for 40 minutes or until the chicken pieces are cooked.
4. Lift the chicken, courgettes and lemon out of the pan. Stir in the artichoke paste and warm through. Season with salt and pepper. Pour over the warm chicken to serve. Accompany with mashed potatoes or polenta.

Artichoke and roast garlic paste

1. Drizzle the garlic bulbs with olive oil. Wrap in foil and cook at 180ºC for 45 minutes or until a skewer can be inserted easily. Cool before halving.
2. Squeeze the pulp from the garlic into a food processor and add the artichokes, dill and Parmesan cheese.
3. With the motor running, gradually pour down sufficient oil to make a smooth paste. Season with salt and pepper. Keep refrigerated in an airtight container. Will keep for up to 2 weeks.