Recipe: Chicken Thighs in White Wine & Garlic

 photo 2014-06-13204501_zpsa817025e.jpgI’m slowly coming round to chicken thighs. Don’t get me wrong, I really appreciate that they have so much more flavour than breast, and they are far more tender too. Not to mention that they are considerably better for my budget. But I just hate eating chicken with the bone in, particularly in stews. Instead I decided to make a lighter dish with them, and whilst its not changed my mind 100% I’ll happily make this again, so I’m getting there!

Now, I’m not going to claim this dish is particularly thrifty, but it didn’t cost an awful lot,  it was extremely simple, and for a Friday night would make a perfect romantic dinner for two. We used one of the cheapest white wines we found (£4 a bottle) and it was actually a very nice wine, we really enjoyed drinking it too. Served with vegetables and some fresh bread, it really doesn’t need much on the side so I’d say its on the pricey side of thrifty – not a splash out meal, but not one for when you’re scrambling down the backs of sofas for every spare penny. Anyway, its delicious and I highly recommend you try it.

 photo 2014-06-13180100_zps2a00a5c4.jpgIngredients (Serves 2 generously, 3 with some potatoes)

  • 1 pack of chicken thighs (6)
  • Oil/butter for frying
  • 4 cloves of garlic, finely chopped
  • 300ml white wine
  • Splash of cream
  • 1 handful fresh thyme, chopped
  • Salt & pepper

 photo 2014-06-13181134_zpse7a81a94.jpg photo 2014-06-13183049_zpse7e49589.jpgFirstly, fry the chicken over a high heat in the oil until golden. Best to do this in batches. I’m pretty terrified of spitting oil, so this bit was stressful for me, but wearing oven gloves and using long tongs helped. I would advise frying the skin side down first. Keep the chicken warm whilst you prepare the sauce.

 photo 2014-06-13183101_zpse35614da.jpgTurn the heat to low, and fry the garlic for a minute or two. Don’t let it brown or it will be bitter. Add a little butter to the pan if it is dry. Add the wine, and bubble until halved – this gets rid of the alcohol content and stops the dish tasting entirely of wine.

 photo 2014-06-13183545_zps02d6f72b.jpgAdd the cream, followed by the time, and stir in some seasoning.

 photo 2014-06-13183749_zpsdc4a30fe.jpgNestle the chicken back into the sauce, making sure the skin is above the surface.

 photo 2014-06-13204154_zpsad49d30f.jpgCook uncovered at 200C for about 25 minutes, or until the chicken is cooked (pierce the thickest part; juices should run clear).

 photo 2014-06-13185052_zpsec956f5e.jpgWhilst the chicken is cooking, prepare any accompaniments. We went for broccoli and baby corn, and some freshly baked bread – it was all the two of us needed, and along with a glass of wine each it was a lovely summery meal.
 photo 2014-06-13204621_zpsae7a4627.jpg

I have entered this recipe into the #TuscanyNowCookOff – you can find more details here. Thank you for inviting me to enter!

What’s your favourite summer dinner?