Ingredients

• 1 whole chicken, about 1.5 kg (3.3 lbs), jointed into pieces
• 1 stalk celery with leaves, rinsed, trimmed, and thinly sliced
• 4 tablespoons olive oil
• Salt
• Black pepper
• A few sprigs fresh basil, or 0.5 teaspoon dried basil
• 1 small onion, finely sliced
• Juice of 2 fresh lemons
• 3 carrots, sliced
• 300 ml hot water

Instructions

• Rinse the chicken pieces and pat them dry with paper towels.
• Heat the olive oil in a wide pan over medium-high heat until shimmering. Season the chicken pieces generously with salt and pepper, then add them to the pan and gently sauté on both sides until lightly golden but not browned. Transfer the chicken to a plate and set aside.
• Add the finely sliced onion to the same pan and sauté until translucent. Add the sliced celery and carrots, along with the basil. Sauté for a few more minutes, stirring occasionally, until all the vegetables are coated in oil and slightly softened.
• Return the chicken pieces to the pan, nestling them among the vegetables. Pour the lemon juice over everything. It's best to start with the juice of one lemon, tasting and adjusting as needed before adding more. Once the initial burst of steam from the lemon juice subsides, add the hot water and additional seasoning (salt and pepper to taste). Cover the pan, reduce the heat to low, and simmer slowly for 45 minutes to 1 hour, or until the chicken is tender and cooked through.