This is an everyday dish that is full of flavour and has a sophistication that belies its simplicity. And its just as easy to make for one or eight. Although the sauce looks creamy, it doesn’t contain cream and is not brimming over with calories.
A simple dish like this only needs simple accompaniment – plain boiled potatoes or pasta. If you like you can take the flesh off the bones of the chicken and reheat it with the sauce to go with pasta. A fresh crisp green salad on the side would complete the meal.
1 leg of chicken
2 cloves of garlic
olive oil or butter
salt and pepper
In a shallow pan that has a lid, heat a small amount of either oil or butter.
Season the chicken with salt and pepper and fry until lightly browned on all sides.
Peel and slice the garlic and add to the pan with the chicken. Continue frying for a few more minutes to lightly brown the garlic.
Add enough white wine to come half way up the chicken. Turn the heat down, cover and simmer for 40 minutes turning the chicken every 10 minutes or so.
After this time the sauce should have reduced, thickened and become creamy looking. If it still looks too liquid, continue cooking with the lid off until it thickens.
Check the seasoning and serve. As simple as that!
You can of course vary the flavourings. Any type of mushroom can be added at the same time as the garlic. Fresh chopped tarragon added half way through the cooking turns it into Tarragon Chicken. For a more robust dish, fry some lardons of smoked bacon with the initial frying of the chicken and then continue with the rest of the recipe.