Chicken and pistachio pilaf

Main course: serves four. Total time: 1 hour

Serves four. Total time: I hour

Heat the olive oil in a large saucepan. Season the chicken drumsticks and cook them for 15-20 minutes over a medium heat until they are coloured on all sides, then remove them. Cook the bacon until it begins to colour, then put it aside with the chicken.

Sweat the onion for about 10 minutes over a medium heat, stirring occasionally until it is soft and lightly coloured, add the bulgar wheat and stir. Return the chicken and bacon to the pan. Pour in the wine and stock and season with salt and pepper.

Bring the liquid to the boil, add the herbs and lemon zest, cover with a tight-fitting lid and cook over a low heat for 10 minutes. Without removing the lid, turn the heat off and leave it for 15 minutes to let it become more tender.

Give the pilaf a stir and remove the herbs and lemon. Toss in the parsley, scatter with pistachios and serve with the lemon wedges.