Chicken With White Wine and Garlic

If you like a lot of garlic, use up to 6 cloves in this delicious recipe.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  chicken thighs, bone in and skin on
• 4  chicken breasts, bone in and skin on
• 1  onion, sliced
• 3  garlic cloves, minced (use up to 6 occording to taste)
• 1  teaspoon dried thyme
• 2  cups dry white wine
• 1  cup  pitted green olives
• 1  bay leaf
• 1  tablespoon lemon juice
• 1⁄2 ounce butter
•  salt and pepper

Directions

1. Heat a deep frying pan. Add the chicken pieces, skin side down, and cook over a medium heat for about 10 minutes or until browned. Turn and brown the other side, 5-8 minutes more.
2. Transfer the chicken pieces to a plate and set aside.
3. Drain the excess fat from the frying pan, leaving about 1 tbs. Add the sliced onion and 1/2 tsp salt and cook for about 5 minutes or until just soft.
4. Add garlic to taste and the thyme and for for a further minute.
5. Add the wine and stir, scraping up any sediment that clings to the pan. Bring to the boil and boil for 1 minute. Stir in the olives.
6. Return the chicken pieces to the pan. Add the bay leaf and season with salt and pepper.
7. Lower the heat, cover and simmer until the chicken is cooked through, about 20-30 minutes.
8. Transfer the chicken pieces to a warmed plate. Stir the lemon juice into the sauce. Whisk in the butter to thicken the sauce slightly.
9. Spoon the sauce over the chicken and serve.