Ingredients
Method
1.Remove and discard skin from chicken. Reserve 1 tablespoon of the flour. Toss chicken in remaining flour, shake off excess. Heat half of the oil in large saucepan, cook chicken, in batches, until browned all over.
2.Heat remaining oil in pan, cook leek and garlic, stirring, until leek is soft. Add reserved flour and paste, cook, stirring, 1 minute. Stir in stock, wine and undrained crushed tomatoes, bring to a boil.
3.Return chicken to pan. Reduce heat, simmer, covered, 1¼ hours. Add celery and carrot, simmer, uncovered, 20 minutes or until vegetables are soft. [Can be made a day ahead to this stage and refrigerated, covered.]
4.Just before serving, sprinkle with gremolata. To make gremolata using vegetable peeler, remove rind from lemon. Cut rind into thin strips, chop finely. Combine lemon, parsley and garlic in small bowl, mix well.
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