Wednesday, 8 April 2009

chicken with garlic and herbs

not the most exciting of dinners, this. but i'm pressed for time and i can't be bothered to cook. you can prepare this in five minutes and then forget about it until the timer goes. it then takes another two minutes to put everything together.

CHICKEN WITH GARLIC AND HERBS 
for two

4 chicken joints (bone in)
6 cloves of garlic, skin on, gently crushed
olive oil
a slice of butter (you don’t have to use butter)
small handful of parsley, finely chopped
tsp of chopped thyme
1 glass of dry white wine

heat the oil in a heavy-bottomed pan with a lid, then add the butter (if using). when it starts sizzling, add the chicken pieces and brown on all sides. the heat should be quite high at this stage. once brown, turn the heat down, chuck in the whole cloves of garlic, season and put the lid on. it will probably take 45 minutes for the chicken to be cooked, though it does depend on the size of your joints.

when it’s cooked, take the chicken pieces out of the pan (and keep warm in a very low oven), get rid of the garlic cloves and pour away most of the fat from the pan. turn the heat up, add the wine and the herbs and boil till the alcohol has evaporated and the sauce has reduced slightly. pour over the chicken.

veg is just very finely sliced white cabbage, red peppers and pak choi, stir-fried in a little olive oil.

we eat 85% chocolate for after, having watched a programme about that posh bloke making his own chocolate bars in a farm in devon. not sure why he annoys me so much though the programme does coincide with an idea i have for the party on friday...let's hope we won't be ordering pizza instead.

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