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SLOW-COOKED GAR­LIC & TARRAGON WHITE WINE CHICKEN

SERVES: 4 PREP: 15 MINS COOK: 1 HOUR 10 MINS

2 tbsp olive oil

4 chicken legs

1 large onion, thinly sliced 1 head of gar­lic, cloves sep­a­rated and peeled 3-4 tarragon sprigs 600ml (1pt) white wine 500ml (17fl oz) gluten­free chicken stock Splash of dou­ble cream or crème fraîche Hand­ful of chopped, flat-leaf pars­ley

Sea salt and black pep­per

1. Pre­heat the oven to 200°C/ 400°F/Gas Mark 6.

2. Heat the oil in a large lid­ded casse­role over a medium-high heat. Sea­son the chicken all over, add to the pan and brown in the oil, then re­move and set aside.

3. Add the onion to the pan and cook gen­tly for 10 min­utes un­til soft­ened. Add the gar­lic cloves, chicken, tarragon, white wine and stock and bring to the boil.

4. Cover with a lid, trans­fer to the oven and cook for 45 min­utes. Re­move the lid and cook for a fur­ther 20 min­utes or un­til the chicken is very ten­der.

5. Trans­fer the chicken to a serv­ing dish to rest then re­turn the casse­role to a medium-high heat and bub­ble the sauce away a lit­tle more un­til it coats the back of a spoon. Add the cream or crème fraîche, check the sea­son­ing then stir in the pars­ley. Spoon the sauce over the chicken and serve.

Per serv­ing: 360 cals, 12g fat (3g sat fat), 4.5g sugar, 0.5g salt From Donal’s Meals in Min­utes by Donal Ske­han, pub­lished on Septem­ber 6, 2018 by Hod­der & Stoughton, £25 © Donal Ske­han 2018

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