|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|
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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