“The cook­ing juices and the wine emul­sify to cre­ate the sauce”

The Sunday Telegraph (Sydney) - Stellar - - Eat out -


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.

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