Oh man, I have totally neglected this blog for the last couple of weeks! I’ve been so busy at work, and we haven’t been making a ton of new recipes. There are a couple that I haven’t posted yet including this one.
Here’s another recipe from the long weekend. Chicken thighs were on sale so I used a family pack of those instead of a whole chicken, used baby potatoes, and finally some dried herbs instead of fresh. OMG it was so good! The rendered chicken fat and the oil combined with the wine and broth to make a glorious sauce in the bottom of the pan, plus the chicken skin stayed super crispy and delicious! The potatoes soaked up all the flavors and were perfectly tender. This recipe is so simple that it’s perfect for any night of the week. This one is going into regular rotation once the weather cools down again. Very comforting.
One-Pan Chicken in White Wine with Herbs and Garlic
Feeds 4 people
- 1 large free-range chicken cut into 8 pieces
- 700gm new potatoes, cleaned
- 3/4 cup dry white wine or juice
- ½ cup chicken stock
- 1Tbsp Dijon mustard
- 4 cloves garlic, crushed
- ½ cup finely chopped herbs (rosemary, parsley, thyme and sage)
- 3T olive oil
- salt and freshly ground black pepper
- sliced lemon (optional)
Preheat the oven to 200°C and place the chicken pieces and potatoes (and lemons if you are using) in a large deep sided roasting pan. Mix the wine or juice, stock, mustard, garlic and herbs and pour over the chicken. Drizzle over the olive oil and season with salt and pepper.
Roast uncovered for an hour, or until cooked through.