In large pot place spring onions, tomatoes, celery, garlic and chicken and cover with enough water to cover tomatoes. Bring to boil for about 20 mins. Turn off and rest for 25 mins.
Remove chicken from pan and place into oven tray.
Boil and reduce liquid for at least 10 mins. Pass through a fine grade sieve and put to one side.
Slice lemons. Place the solid ends into the cavity of the chicken.
In frying pan fry lemon slices in olive oil until they start to colour (but not too much), after about 2 mins sprinkle with a little sugar on each slice, flip the slices over and fry until there is a little caramalization and then slowly pour over balsamic vinegar and bring to boil.
Place lemon slices over the chicken and pour over glaze.
Place in oven until top crisps – about 15-20 mins.
Serve with Tomato Jus poured over the top of the chicken
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