Directions:
- Heat the oil in and add the chicken thighs, skin side down. Cook for five minutes until they turn a lovely pale gold, then turn over.
- Lightly crush the garlic and throw into the pan - you can leave the papery skin on.
- Cook gently for 35 minutes with the lid clamped on.
- When the chicken is cooked, remove to a warm plate along with the garlic and keep warm.
- Drain off most of the fat but leave the coloured juice in the pan.
- Turn the heat up and throw in the wine. Scrape up the gooey bits from the bottom of the pan and allow the wine to bubble down to a couple of tablespoons.
- Throw in the butter to give a glossy sheen to the sauce and stir in the chopped herbs.
- Serve with mashed potato and a green vegetable if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.07 Kcal (829 kJ) | ||
| Calories from fat | 154.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.19g | 26% | |
|---|---|---|---|
| Cholesterol | 26.88mg | 9% | |
| Sodium | 6.5mg | 0% | |
| Potassium | 71.34mg | 2% | |
| Total Carbs | 2.71g | 1% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 0.42g | 1% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 260.74 Kcal (1092 kJ) | ||
| Calories from fat | 203.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.63g | 26% | |
|---|---|---|---|
| Cholesterol | 35.38mg | 9% | |
| Sodium | 8.55mg | 0% | |
| Potassium | 93.92mg | 2% | |
| Total Carbs | 3.56g | 1% | |
| Sugars | 0.74g | 2% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 7.9mg | 10% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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