serves
4
prep
20 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 45 g butter
- 20 garlic cloves, unpeeled
- 1 tbsp extra virgin olive oil
- 4 large bone-in, skin-on chicken thighs
- 250 ml dry white wine (such as sauvignon blanc)
- 190 ml double (heavy) cream
- 2 tbsp finely chopped parsley leaves
- rice, tagliatelle or mash, to serve
Instructions
- Melt the butter in a flameproof casserole dish (Dutch oven) over medium–high heat. Add the unpeeled garlic and cook for 5 minutes, until lightly golden. Set the garlic aside.
- Reduce the heat to medium and add the olive oil to the same dish. Add the chicken and sear for 5 minutes until golden brown on each side. Put the garlic back into the dish and add the wine. Cover and cook for 40 minutes, or until the chicken is cooked through.
- Remove most of the garlic, leaving just a few cloves and the chicken in the dish. Set the dish aside.
- Using a fork, press the garlic to extract the pulp from the skins. Transfer the pulp back to the dish and add the cream. Bring to a light simmer over low heat for 5 minutes to thicken slightly. Taste and add salt or pepper if needed, then add in the parsley.
- Serve the chicken over rice, pasta or mash and top with a generous ladleful of sauce.
Note
Store in an airtight container in the fridge for up to 4 days.
Bon App! by Isabelle Dunn, published by Smith Street Books, photographed by Alan Benson, AUD $65.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
