Put the chicken pieces in a plastic storage pot with the lemon juice, garlic, rosemary and most of the olive oil.
Place in the fridge for at least 4 hours, preferably overnight.
Every so often, ‘baste’ the mixture again or just shake the pot!
When you are ready to cook, heat the remainder of the oil in a skillet till it is just smoking.
Remove the chicken from the marinade and pat dry with kitchen roll.
Put the pieces skin side down in the pan for about 4 minutes until they are nicely browned.
Now turn them, and pour in the marinade, the wine and the water.
Cover with a lid and cook on the stove top for about 25 minutes until the chicken is tender and the liquid has reduced by about 50%
Serve garnished with parsley.
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