White Wine & Garlic Braised Chicken
Certain things signal the start of winter, a new coat, flanelette sheets being put on the bed, the heater on and slow cooked one bowl braises and stews. Today was cold and I wanted to get dinner on early so the family could enjoy a slower cooked braise tonight, this braised chicken really hit the spot.
It’s really such an easy dish with a handful of ingredients.
Chicken Braised In White Wine And Garlic
4 chicken thighs, 4 chicken legs, a bulb of garlic, extra virgin olive oil, 2 cups dry white wine, 6 large fresh thyme sprigs.
Sprinkle chicken with salt and pepper. Lightly smash garlic cloves with the side of a cooks knife just to flatten slightly, leaving peel attached and cloves as whole as possible.
Heat olive oil in a heavy pan over medium high heat. Add chicken and cook until brown on all sides (you may have to do this in batches). Transfer to a plate. Add more olive oil and garlic to the pan, stir until lightly brown, add wine and thyme and bring to the boil. Return chicken to the pan, reduce heat to medium low and simmer until the chicken is cooked through and chicken is tender (about 40 minutes), baste occasionally. If the sauce isn’t thick enough you can take the chicken out and keep reducing the sauce until it’s the desired consistency. Present chicken on a platter, spoon garlic cloves around and pour sauce over. Serve with mashed potatoes.
Recipe adapted from epicurious.com