Italian Autumn

Rain. Brisk, transparent air, smell of smoke,wet earth and dead leaves. I want to eat squash, mushrooms, peppers, pumpkin, apples and warm, romantic food. Hot tea with lemon and sugar, soft blanket and quite evening with an interesting book. Autumn is officially here.
I am obsessed with red onion and artichokes recently. Soft texture and sour taste of artichokes , delicious colour of red onion... This time they are a perfect background for lemon and rosemary chicken.



Ingredients:

100ml dry white wine
8 chicken drumsticks
2 tbsp olive oil
400g new potatoes
2 red onions
10g rosemary sprigs
2 x 175g tubs artichoke hearts, drained and rinsed


Preheat the oven to 200C. Put the chicken in a roasting tin, trickle over the oil, season well and turn to coat.

Quarter the potatoes and cut each onion into eight lengthways. Stir these in with the chicken,
rosemary sprigs and with the halved artichokes.

Trickle over the wine and lightly season. Place in the oven to bake for 40 minutes, turning halfway through.



I love rosemary, smells divine, but I hate having a big pieces of it in my food so I would recommend to remove all springs before eating.
Serve with a of white wine and a piece of bread and you'll have Italy on your table!