Rosemary & Garlic Chicken
This British dinner dish features chicken thighs coated in seasoned flour and pan-fried until crisp. Whole garlic cloves and fresh rosemary are added before deglazing with dry white wine. The chicken then simmers in the sauce for 40-45 minutes until tender. The result is a richly flavoured, satisfying meal that pairs well with rice, pasta, or buttered greens.
Ingredients
- 8 chicken thighs skin on
- 1 tbsp seasoned flour
- 1 head garlic
- 3 large stalks rosemary
- 300ml dry white wine
Method
- Pat the chicken thighs dry with kitchen paper. Use scissors to trim any extra skin. Coat the chicken pieces in the seasoned flour. Break the head of garlic into individual cloves, leaving the skins on.
- Place 2 tbsp of olive oil in a large pan and heat it until very hot. Put the chicken in the pan skin side down. Fry without moving it until the skin is crisp and brown. Turn to brown all sides, working in batches if needed. Add the garlic cloves and rosemary stalks. Pour in the white wine and season with salt and pepper. Bring the liquid to a boil, then lower the heat. Cover the pan and let it simmer for 40-45 minutes until the chicken is tender and the sauce has thickened. Serve alongside rice, tagliatelle with parsley, or buttered spinach.
Nutrition (per serving)
Calories744 kcal
Fat50 g
Saturates15 g
Carbs5 g
Protein57 g
Sodium356 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
