Most people eat chicken at least once a week and it can be tricky to find a recipe that transforms the potentially bland flavour into something sublime. This one really delivers! Don’t worry about the amount of garlic in this recipe. Roasted in the oven beforehand, it becomes buttery soft and very subtle in flavour – I keep a jar of it in the fridge and add it to all kinds of dishes. Serve the chicken with rice to soak up the amazing wine, bay and garlic-infused sauce – perfect with new season asparagus or green beans.
You will need…
- 1 pack of eight chicken thighs or 4 breast meat pieces
- 6 fresh bay leaves
- 250ml dry white wine
- 1 tbsp sherry vinegar
- 2 onions, sliced
- 1 whole head of garlic, roasted
- 75 ml rich chicken stock or a Knorr gel stockpot topped up with water
- Salt and pepper
- 2 tbsp light olive oil
- Preheat the oven to 200°C.
- Roast the garlic: cut in half crosswise, drizzle with a little olive oil, wrap tightly in foil and roast in the oven for about 40 minutes. Once cooked, open the foil parcel and pop out the soft, roasted cloves onto a plate (I love this part, it’s the culinary equivalent of popping bubble wrap). Mash them to a smooth paste with a little sea salt and a dash of olive oil.
- Meanwhile, sauté the onions in the olive oil on medium heat for about 20 minutes until they are translucent and slightly caramelised.
- Add the chicken pieces, brown lightly.
- Pour in the wine and cook it out for a few minutes. Stir in the sherry vinegar, bay leaves, stock and roasted garlic paste. The garlic will emulsify in the liquid and thicken the sauce beautifully.
- Cook gently on the hob for about 30 minutes until the chicken is tender and the sauce has reduced slightly. Test and adjust the seasoning before serving.
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