PB and I love to cook (as if that wasn’t already obvious), and we like to eat healthily when possible (him more so than me!). But unless we’re prepared, we end up eating the same old thing over and over because we know we can cook it fast. When we get home at 8pm after a day of slogging away at the office, I can’t be arsed to cook for 2 hours, and it’s horrible for digestion to eat so late.
This recipe requires me to get home at 6.30pm, but if you have an early day, give it a go. If you tried my French Onion Soup recipe, then you will have thyme and white wine in your fridge – you can use it up here!
I’ve adapted this recipe from one of my favorite cooking blogs, Proud Italian Cook. She really makes Italian cooking easy, accessible and tasty! I had something similar before at Bistronomique in Hong Kong, and had always wanted to recreate it.
4 chicken thighs (skin on)
4 chicken breasts (skin on)
A few sprigs of fresh thyme (optional)
4 large potatoes, cut into wedges
1 cup White Wine
1 cup Chicken Stock
10 to 12 Whole Garlic Cloves (skin on)
2 carrots, peeled and roughly chopped (optional)
♥ Preheat the oven to 190C/375F. Season the chicken with salt, pepper, dried oregano, granulated garlic. Wash, peel and cut your potatoes into wedges.
♥ In a large skillet, heat some olive oil and brown the chicken pieces and potatoes, then remove and place in a roasting pan/large pyrex dish.
♥ If there is any oil or fat in the pan, throw it out. Add the garlic cloves to the skillet and brown then deglaze the pan with wine. Add the chicken broth and cook it down for 5 minutes.
♥ Pour your sauce into the pyrex then sprinkle fresh thyme (optional).
♥ Bake for 1 hour and 15 mins, until the chicken is cooked through. Near the end of cooking time, cook the peas in the microwave, covered in boiling water, for 2 minutes, then drain.
Add to the dish when it’s out of the oven. If you’d like your sauce to be more gravy-like, when the dish has finished cooking, remove the chicken, potatoes, and garlic and set aside. Place the dish over a low flame on the stove and stir in some gravy granules, such as Bisto Chinken granules. Start with a little at first and add as needed (the granules should be mixed with a little water first so that they don’t clump). Then put everything back in the dish to serve.
You don’t need to serve it with anything else, it’s a one dish meal, which means less washing up! We all like less washing up 🙂
Smear the garlic on the chicken for some extra garlic-y goodness!
Update on 14th April 2014: I recently made this dish with carrots and it was really tasty. You get more vegetable options, and it adds a great colour to the dish!