Rosemary & Garlic Chicken

1. 1

   Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour.

2. 2

   Separate the bulb of garlic into cloves (no need to peel).

3. 3

   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.

4. 4

   Turn the chicken over and brown it on all sides (you may need to do this in batches).

5. 5

   Add the garlic and rosemary, then pour in the wine and season with salt and pepper.

6. 6

   Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened.

7. 7

   Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.