Wood-fired chicken with white wine and oregano

"After cooking all day in the restaurant this is just the kind of thing I want to eat when I get home. It's quick to prepare and very satisfying. Serve with caponata and focaccia." Andre Ursini, Poh & Co.

• serves

  4

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• olive oil
• 8 boneless chicken thighs, skin on, rinsed and pat-dried
• ¼ cup dried oregano
• 375 ml (1½ cups) dry white wine
• salt and pepper, to taste
• 1 cup hickory chips, soaked in cold water for 30 minutes, then drained

Soaking time 30 minutes

Instructions

Heat the olive oil in a large oven-proof frying pan over high heat. Cook the chicken thighs for 6-8 minutes or until golden on both sides. Add the dried oregano and white wine and bring to a simmer, then season to taste.

Meanwhile, place the soaked and drained hickory chips on a small metal tray and allow to smoulder in a wood oven. Once the hickory starts smoking, put the frying pan into the oven and roast the chicken for 30 minutes. Turn the pieces and roast for another 15-20 minutes or until tender. If the pan begins to looks a little dry, add a splash more wine or water to the pan during cooking. Serve warm. 

Note

• If you don’t have a wood oven or you’re a bit short on time, skip the smoking process and finish the chicken off in a 180ºC oven for 45 minutes or until tender and golden brown. 

This recipe is from Poh & Co. Airs 8pm Thursdays on SBS ONE.

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.