This lemon garlic and raisin chicken is a really flavor dish, with a great jus, and it’s great served over rice with a bit of parmesan cheese.
Salt (to taste)
Pepper (to taste)
Start by breaking down your chicken, and make a broth with the back and neck bones (boil these in several cups of water until the broth comes together). Next, brown your chicken in a pot (preferably one that is oven safe) on the stove in a bit of olive oil. Add sliced onions, shallots, and several whole garlic cloves, season with salt and pepper, and allow everything to caramelize (you can also add saffron at this point).
Add a few star anise, a bay leaf or two, a bit of ground cumin, and add white wine and chicken stock (enough to reach about half way up the chicken pieces). Add slices of lemon, and a bit of Madeira (you could also use Marsala or vermouth), then cover and cook at 325 degrees for 3-4 hours.
Add raisins about midway through the cooking, then recover and allow to finish cooking.
When the chicken is done, remove the star anise and bay leaves, add a generous amount of chopped basil, serve and enjoy.