Tasty Chicken and Herb Supper

1. 1

   Heat the oil in and add the chicken thighs, skin side down.

2. 2

   Cook for five minutes until they turn a lovely pale gold, then turn over.

3. 3

   Lightly crush the garlic and throw into the pan - you can leave the papery skin on.

4. 4

   Cook gently for 35 minutes with the lid clamped on.

5. 5

   When the chicken is cooked, remove to a warm plate along with the garlic and keep warm.

6. 6

   Drain off most of the fat but leave the coloured juice in the pan.

7. 7

   Turn the heat up and throw in the wine.

8. 8

   Scrape up the gooey bits from the bottom of the pan and allow the wine to bubble down to a couple of tablespoons.

9. 9

   Throw in the butter to give a glossy sheen to the sauce and stir in the chopped herbs.

10. 10

    Serve with mashed potato and a green vegetable if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.