a yummy substitute to maccas : Chicken in White Wine and Garlic Sauce

I really love garlic. In fact, I think it may be the perfect food. I was at a friend’s place the other day perving on their bookshelves (I can’t seem to help myself – this always happens when I go to people’s houses) and came across a book entirely devoted to the wonders of garlic, of which, I discovered, there are several. In fact, the author seemed to think that there was no ailment that could not be treated which the judicious application of garlic.

I don’t know if this is necessarily true. I do know that when I take garlic and horseradish tablets while I’m afflicted with hayfever, I no longer feel the need to pluck my eyeballs from my head and rake my fingernails across them due to the excessive itching. And my colds stop making me feel like ‘I must be horizontal at all times, being vertical will kill me’ and are beaten down to a dull roar.

Plus garlic is totally delicious. In fact while you may notice that I listed ‘6 cloves’ in the ingredients below, I’ll admit I often put even more in. Writing these columns has made me realise I need to tone down my garlic amounts, not everyone shares my passionate love affair.

Anyway, I trotted this dish out not long after meeting my boyfriend. It’s quite easy but looks like you’ve spent a lot of time making it look and taste impressive. It’s got a full bodied flavour and can be a summer or winter dish as it goes with either crusty bread (summer) or garlicky mashed potato (winter).

Ingredients:

Olive oil, for cooking

8 chicken thighs

6 garlic cloves, peeled and smashed

1 cup white wine

3 – 4 red chillies, chopped

1 punnet cherry tomatoes, halved

1 cup pitted kalamata olives

1 bunch of flat leaf parsley, leaves picked, and roughly chopped

2 Tbs dried tarragon

Method:

Heat a good splash of olive oil in a large and sturdy pan over high heat.Place the chicken, garlic, and parsley in the pan and sprinkle over the tarragon. Cook on high heat for two minutes on both sides.

Reduce the heat to low and sprinkle over the chilli and some salt and pepper. Slowly add the wine, scraping up any bits that have stuck to the bottom of the pan.

Cover the pan and cook for thirty minutes, turning regularly (about 6 times – it’s important not to let the chicken stick to the pan).

Remove the lid and add the tomatoes and olives. Cook for a further 15 minutes, until the tomatoes become slightly mushy but before they lose their shape.

Serve with either of the accompaniments mentioned above.

Serves 4

By Emma Robinson

Image Credit