4 chicken pieces
3 tbsp flour
a good pinch of cayenne pepper
50g/2oz/4 tbsp clarified butter
salt and ground black pepper
green salad to serve
1 Wipe the chicken joints and pat dry with kitchen paper. Season with salt and pepper. Toss the chicken in the flour and cayenne until completely coated.
2 Heat the butter in a large frying pan over a high heat. Add the chicken and cook, turning occasionally, until golden brown on both sides.
3 Reduce the heat and cook for 30–40 minutes until tender. Drain on kitchen paper and serve.