Chicken: sources

www.ellefreerangepoultry.co.uk; www.heritageprime.co.uk; www.swaddles.co.uk

Offline: Black Mountain Foods at Dove and son on Northcote Road; Label Anglais at Borough Market and Harvey Nichols.

Crunchy chicken

2 skinless breast fillets
a few tbsp plain flour
1 egg
about 75g breadcrumbs
Heat the oven to 200°C/Gas 6. Cut the chicken into thin chunks, four or five per child. Spread the flour out onto the table and roll the chicken in it until coated. Beat the egg in a bowl and dip the chicken first into the egg and then into the breadcrumbs. Place on foil in oven for 20 minutes.

Braised chicken with tomatoes and olives

Serves 6

2tbsp plain flour
2 sprigs rosemary, leaves chopped
12 chicken thighs
2tbsps olive oil
500g new potatoes
300ml dry white wine
2 red onions, cut into eighths
2 cloves garlic, roughly chopped
1 pack vine tomatoes, roughly chopped
200g green olives
4tbsp pine nuts, toasted

Mix flour, rosemary, seasoning, toss with chicken bits. Brown chicken, add potatoes and toss in oil. Add wine and cook rapidly for 2-3 minutes. Add onion, garlic, tomatoes and olives to tin, season. Stir everything, cover with foil. Place in oven and cook for 20 minutes. Remove foil, cook for further 10 minutes. Sprinkle with pine nuts and serve immediately.