How to make chicken calabrese

This is a super guide to a super fresh, super tasty Italian home classic. A great tip is to use as many fresh veggies as possible, the natural juices will cook down into a soft and tasty broth.

Firstly skin and bone the chicken, use your fingers to remove the skin by pulling it from the meat. Then cut the meat from the bone with a sharp knife. Thigh is a cheap and soft alternative to breast.

Dice all of the veg, chilli, skin and crush the garlic

In a large pan, heat a good oil, drop half of the garlic and brown off the chicken. Then set aside.

In the same pan heat some more oil, add the garlic, veg, herbs and spices and cook until translucent. At the end season well add the zest and the juice of the lemon.

In a large casserole dish add the veg and layer the chicken on top. To finish off sprinkle the chorizo over the veg. Cook for 40 minutes on a medium heat until the vegetables are soft and mushy.

If you fancy some potatoes throw a handful of mint and some new potatoes into some boiling water and cook until tender. Drain, add lemon zest, juice, olive oil and crush until soft and gooey.

Lay it out how you want and enjoy with a dollop of Creme fresh!!