Braised Chicken with Le­mon and Oregano Pota­toes

Dish - Everyday Dish - - Mains -

Sea­son the chicken with salt and pep­per and sprin­kle lightly with pa­prika. Heat the olive oil in a large oven­proof sauté pan and brown the chicken on all sides. Trans­fer to a plate as they are done.

Add the onions, pota­toes and bay leaves to the pan then pour in the wine and let it bub­ble up, scrap­ing the base of the pan to loosen the sticky bits. Sea­son. Add the re­main­ing in­gre­di­ents to the pan, along with the chicken and any juices, and turn to com­bine.

Roast, un­cov­ered, for 60 min­utes, turn­ing the pota­toes oc­ca­sion­ally and adding a lit­tle more wine or wa­ter if the pan starts to dry out.

Scat­ter with pars­ley just be­fore serv­ing.

Serves 4–6

BRAISED CHICKEN WITH LE­MON AND OREGANO POTA­TOES

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