Chicken Recipes

CHICKEN WITH WHITE WINE AND GARLIC

Add the extra garlic to this dish if you like a stronger flavor.

INGREDIENTS
1 chicken, 3 1/2 pounds,
cut into serving pieces
1 onion, sliced
3—6 garlic cloves, to taste, crushed
1 teaspoon dried thyme
2 cups dry white wine
1 cup green olives (16—18), pitted
1 bay leaf
1 tablespoon lemon juice
1—2 tablespoons butter
salt and black pepper

SERVES 4

1. Heat a deep, heavy frying pan. When hot, add the chicken pieces, skin side down, and cook over medium heat until browned, about 10 minutes. Turn and brown the other side, 5—8 minutes more.

2. Transfer the chicken pieces to a plate and set aside.

3. Drain the excess fat from the frying pan, leaving about 1 tablespoon. Add the sliced onion and 1/2 teaspoon salt and cook until just soft, about 5 minutes. Add the garlic and thyme and cook 1 minute more.

4. Add the wine and stir, scraping up any bits that cling to the pan. Bring to a boil and boil for 1 minute. Stir in the olives.

5. Return the chicken pieces to the pan. Add the bay leaf and season lightly with pepper. Lower the heat, cover, and simmer until the chicken is cooked through, about 20—30 minutes.

6. Transfer the chicken pieces to a warmed plate. Stir the lemon juice into the sauce. Whisk in the butter to thicken the sauce slightly. Spoon on top and serve.