Matt Moran's chicken in bay, garlic and white wine
Prep
05m
Cook
35m
serves
4
Chicken in bay, garlic and white wine
The cooking juices and the wine emulsify to create the sauce in this one-pan chicken in bay, garlic and white wine recipe.
Ingredients (9)
- 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
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.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.
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2.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.
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3.Reduce to low and simmer, covered, for 20-25 minutes, turning chicken a few times to baste in the liquid.
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4.Take off heat, add spinach and let residual heat wilt leaves.
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5.Scatter over salad onion and parsley, and serve.
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