• Chicken or Rabbit pieces
  • Glass of white wine
  • Glass of olive oil
  • Garlic


Get some chunky chicken pieces, or a cut up rabbit, season them, and marinate in a glass of white wine and one of olive oil. Smash two garlic cloves and add to the marinade and leave overnight.

Next day dry the meat and place in a roasting tin. Cook at 180c for about 50 minutes, turning up the heat towards the end to get a nice brown glaze. Baste the meat while it cooks with the marinade.

Spoon a little of the marinade over the meat and serve.