CHICKEN IN BAY, GARLIC AND WHITE WINE
“The cooking juices and the wine emulsify to create the sauce”
¼ cup (60ml) olive oil 1 garlic bulb, halved horizontally 8 small (1kg) chicken thigh cutlets, bone in, skin on (or 4 large thighs) 3 lemon thyme sprigs 6 bay leaves 1 cup (250ml) dry white wine 120g baby spinach ½ bunch salad onions (or spring onions), thinly sliced, to serve Flat-leaf parsley leaves to serve
Heat oil in a large heavy-based pan over medium heat. Add garlic cut side down, and cook for 1-2 minutes until lightly browned. Remove garlic and set aside. In the same pan with the garlic-infused oil, cook chicken 3-5 minutes each side until browned. Return garlic to the pan with lemon thyme and bay leaves. Add wine and ½ cup (125ml) water. Swirl to combine. Bring to the boil. Reduce to low and simmer, covered, for 20-25 minutes, turning chicken a few times to baste in the liquid. Take off heat, add spinach and let residual heat wilt leaves. Scatter over salad onion and parsley, and serve.