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Nigel Slater’s recipe for baked chicken with tomatoes and stock

A succulent, juicy bird with a vermouth twist

Lightly season 4 chicken legs. In a shallow-sided pan – I use one 30cm in diameter – warm 3 tbsp of oil, lower in the chicken, skin side down, with kitchen tongs, then leave to cook until the skin on the underside is crisp. Turn the legs over and lightly brown the other side.

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