Baked Chicken with Lemon

This serves 4-6 and has a wonderful Greek-style flavour.

90g butter
1.5kg chicken pieces
100ml lemon juice
125ml hot water
6 plum tomatoes
2 red onions, peeled and roughly chopped
15ml cornflour
30ml water
80ml white wine
20ml oreganum

Preheat the oven to 180C.
In a large frying pan melt the butter and sauté the chicken pieces, turning them until they are brown. Remove and place in a baking tray, together with the pan juices. Place the onions and tomatoes in the dish and pour over the lemon juice and hot water. Bake for 40 minutes.
Pour the cooking juice into a sauce pan. Mix the cornflour with 30ml water and pour into the saucepan. Simmer until slightly thickened. Add the white wine and oreganum and simmer for 5 minutes.
Pour the sauce over the chicken. Garnish with parsley and black olives.
Serve with rice and roasted courgettes.

Wine suggestion: serve with a sauvignon blanc/chardonnay blend.