Garlic chicken
Approx. 35 min total · 4 servings
Chicken pieces with garlic and white wine, finished in a light sauce.
Ingredients
- 1200 g Chicken (bone-in pieces)
- 30 g Garlic
- 150 ml White wine
- 10 g Parsley
- 40 ml Olive oil
Salt and pepper to taste; water as directed. Unpriced: not assumed free.
Method
- Pat chicken dry without washing it. Peel and crush garlic. Wash and chop parsley; clean surfaces that touched raw chicken.
- Heat oil in a wide pan. Brown chicken on all sides for 8–10 minutes; add garlic for the last 2 minutes.
- Pour in wine and 100 ml water. Cover and simmer 18–20 minutes, turning pieces halfway. Add parsley at the end.
- Check with a thermometer that the thickest part of the chicken reaches 75°C, away from the bone. Cook longer if needed.
- Taste and adjust salt as needed. Serve hot.
Ingredients on offer
Local availability not confirmed.
1200 g Chicken (bone-in pieces)
No price
30 g Garlic
No price
150 ml White wine
No price
10 g Parsley
No price
40 ml Olive oil
No price