Preparation time – 15 mins
Cooking time – 20 mins
Total time – 35 mins
8 chicken thighs (skin on and bone in)
olive oil/butter for frying
3 garlic cloves, peeled and finely chopped
250ml white wine
large handful mixed fresh herbs, chopped (I used sage, parsley, thyme and rosemary)
splash of cream (approximately 50-100ml)
salt & pepper to taste
Pre-heat the oven to 200°c.
In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
Add the chicken back to the pan then season to taste and place in the oven.
Allow to bake for 15-20 minutes until cooked through but still juicy.
Serve with rice/bread to mop up the juices.
Michael’s wine recommendation – click here
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