- 8 chicken thighs, skin on
- 1 tbsp seasoned flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 head garlic
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 3 large stalks rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 300ml dry white wine
Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.