Garlic Chicken Thighs in White Wine

Make garlic chicken thighs in white wine, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Chicken thigh, skinless and boneless (Cut into six pieces so there is more surface to brown. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
6 cloves, about 18 g Garlic (Six cloves is right. Sliced, fried gently and left in the sauce, they go sweet rather than harsh.)
8 g Olive oil
60 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
100 ml Chicken stock (Made up from a cube or a pot.)
1 leaf, about 0 g Bay leaf
150 g New potatoes (Raw weight, skins on.)
100 g Green beans
A handful Fresh parsley
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Boil the potatoes for fifteen minutes, adding the beans for the last four.
2. Season the chicken and fry it in the oil over a medium-high heat for eight minutes, turning, until every side is deep gold.
3. Turn the heat down, add the sliced garlic and bay leaf and cook for two minutes until the garlic is pale gold and smells sweet. Do not let it brown.
4. Pour in the wine, let it bubble for a minute, add the stock and simmer for five minutes until the chicken is cooked through and the sauce has reduced to a few spoonfuls. Finish with parsley.

Contains celery and sulphites.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/garlic-chicken-white-wine

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures