Name: Chicken roasted in white wine, lemon and herbs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Classic
Ingredients: extra virgin olive oil; 3 garlic cloves mashed; 1/2 cup dry white wine; 1/2 cup chicken stock; 1 lemon peeled into strips and juiced; 1/3 cup fresh mixed herbs chopped; salt and freshly ground black pepper; 6 chicken thighs

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Ingredients (8)

	extra virgin olive oil
3	garlic cloves — mashed
1/2 cup	dry white wine
1/2 cup	chicken stock
1	lemon — peeled into strips and juiced
1/3 cup	fresh mixed herbs — chopped
	salt and freshly ground black pepper
6	chicken thighs

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Method:

Pre-heat the oven to 200°C.

In a large, oven-proof frying pan, heat the oil and fry the chicken until golden brown. Remove from the chicken from the pan, lower the heat and fry the garlic until soft.

Add the wine, stock, lemon and herbs and bring to a boil.

Add the chicken, season with salt and pepper and roast in the oven for about 20 – 30 minutes until the juices of the chicken runs clear.

Remove the zest to avoid any bitterness.

Serve with couscous to soak up the gravy and a crunchy fresh salad.

Recipe reprinted with permission of Heinstirred.

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