This recipe couldn't be easier! Succulent free range chicken pieces braised in white wine, herbs and whole cloves of garlic make for some very happy campers.......and wallets!
Serves 4
2 packets of Lilydale Free Range Chicken Pieces (available at most Coles Supermarkets*)
20gm of unsalted butter
2 tbs of extra virgin olive oil
3 rosemary sprigs
8 thyme sprigs
8 unpeeled garlic cloves, bruised with the side of your knife
1/2 tsp of dried chilli flakes
11/2 cups of dry white wine
2 tbs of chopped continental parsley
Sea salt and cracked black pepper
Preheat the oven to 200 degrees celsius. Heat a large, ovenproof casserole over medium heat. Melt the butter in the pan with the olive oil (to prevent the butter burning). Season the chicken generously with salt and pepper and place skin side down in the pan. Brown on all sides until nice and golden. You will probably need to do this in batches.
When the chicken is brown all over arrange all the pieces in the pan and add the garlic, thyme, rosemary, chilli flakes and white wine. Allow it to bubble for about 2 minutes before popping the lid on and transferring to the oven for approximately 40 minutes or until chicken is cooked through. Remove from the oven and stand, uncovered for 10 minutes before sprinkling with chopped parsley and serving. I served this with Porcini Risotto (recipe to come) but it would be equally delicious with creamy mash and steamed green beans!
* I found some supermarkets have the chicken pieces but you can always joint a whole chicken if need be.
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