Chicken roasted in white wine, lemon and herbs
An ideal and simple roast for Autumn.
Preparation time : 5 min Cooking time : 45 min Servings : 4Pre-heat the oven to 200°C.
- Baleia Extra Virgin Olive Oil for frying
- 3 garlic cloves, mashed
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- the juice and strips of zest of 1 lemon
- (use a vegetable peeler)
- 1/3 cup mixed fresh herbs, chopped
- (mix of sage, parsley, and rosemary)
- salt & freshly ground black pepper
- 6 chicken thighs
In a large, oven-proof frying pan, heat the oil and fry the chicken until golden brown.
Remove from the chicken from the pan, lower the heat and fry the garlic until soft.
Add the wine, stock, lemon and herbs and bring to a boil.
Add the chicken, season with salt and pepper and roast in the oven for about 20 – 30 minutes until the juices of the chicken runs clear.
Remove the zest to avoid any bitterness.
Serve with couscous to soak up the gravy and a crunchy fresh salad.
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