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I love this for a picnic cold or warm for dinner with lots of different salads
Start by dusting chicken legs and thighs in a little gluten free flour and brown in a little oil
Take 3 springs of rosemary
Turn the chicken and brown on all sides
Once brown add 1 crushed garlic clove, 1 tbsp red wine vinegar, the rosemary and freshly ground pepper
Put the lid on and cook on a low heat until the chicken is fully cooked. This will take approx 45 mins. Serve with plenty of green salad
Find more recipes in my other guides or at www.theschoolofbalance.com and follow me on twitter @schoolbalance or The School of Balance on Facebook
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