Recipe by amanda l b
I've been cooking this a lot lately and it's been getting rave 'reviews' from friends and family. It's another dish that you can prepare before your guests arrive and then let it do its own thing in the oven while you sip champagne and chat! Looks great spooned over risotto, or accompanied by roast potatoes and a crisp salad. Match it with a pinot gris, or a 'nutty' chardonnay. *Note - breast fillets can replace the thigh fillets, but reduce oven cooking time by 30 minutes.
- 4 chicken thigh fillets, skinned and all visible fat removed
- 2 tablespoons flour
- olive oil flavored cooking spray
- 2 cups chicken stock
- 1 cup dry white wine
- 1 garlic clove, chopped
- 1 red onion, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons halved pitted green olives
- 1 lemon, sliced
Directions See How It's Made
- In a ziplock bag, add flour and chicken thigh fillets. Shake the bag until the chicken is well coated in the flour. Remove the chicken from bag and dust off extra flour.
- Coat a heated frypan with the oil spray. Add the chicken to the pan, and cook a couple of minuets each side until the fillets are golden. Remove and place in a reasonably deep oven proof baking dish.
- To the pan, add the chopped red onion and cook 4-5 minutes until soft. Add the garlic and cook 1 further minute. Add the stock and wine to the pan and cook until it starts bubbling. Remove from heat and pour the mixture over the chicken.
- Place the thyme, olives and sliced lemons over the chicken.
- Cover the oven dish with foil and bake in a moderate over for one hour.