Chicken Roasted in White Wine with Lemon and Herbs
Autumn is playing hide and seek with us in Cape Town at the moment. Two week ago it seems autumn was skipped and we were straight into winter and the last two days we’ve been back to summer. But I spent a few days in the winelands and the vineyards have turned ochre and orange and red so the wonderful cooler temperatures of autumn is bound to finally appear. And when it does you can’t go wrong with this super easy and delicious Chicken Roasted in White Wine with Lemon and Herbs recipe.
Chicken Roasted in White Wine with Lemon and Herbs

The recipe is so simple and definitely a great contender for a quick and easy midweek meal. All it takes is to fry the chicken, add all the aromatics and roast the chicken for another 20 minutes. While the chicken is roasting, quickly cook the couscous in some warm stock for extra flavour and get a salad ready or simply steam some veggies.

Chicken Roasted in White Wine with Lemon and Herbs

I remove the zest as soon as the chicken comes out of the oven to avoid any lingering bitterness in the gravy as that would spoil the dish.

Chicken Roasted in White Wine with Lemon and Herbs

I am proud to be associated with Baleia Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

Chicken Roasted in White Wine with Lemon and Herbs

Ingredients

  • 6 chicken thighs
  • Baleia Extra Virgin Olive Oil for frying
  • 3 garlic cloves, mashed
  • ½ cup dry white wine
  • ½ cup chicken stock
  • the juice and strips of zest of 1 lemon (use a vegetable peeler)
  • 1/2 cup mixed fresh herbs, chopped (mix of sage, parsley, and rosemary)
  • salt & freshly ground black pepper

Instructions

  1. Pre-heat the oven to 200 degrees C
  2. In a large, oven-proof frying pan, heat the oil and fry the chicken until golden brown
  3. Remove from the chicken from the pan, lower the heat and fry the garlic until soft
  4. Add the wine, stock, lemon and herbs and bring to a boil
  5. Add the chicken, season with salt and pepper and roast in the oven for about 20 – 30 minutes until the juices of the chicken runs clear
  6. Remove the zest to avoid any bitterness
  7. Serve with couscous to soak up the gravy and a crunchy fresh salad
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We’ve had a number of enquiries for the next Food Photography Workshop and I am pleased to confirm the 15th of May 2016 for the next one. Let me know if you would like to attend. More details here.
* This recipe first appeared in the Sunday Times Food Weekly
** Disclaimer: Olive oil sponsored by Baleia Olive Oil
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