This is a delicious chicken recipe with white wine, herbs, and garlic that can just as easily be made as a mid week supper or served to impress guests. The fall-off-the bone chicken cooks in the wine and stock making a delicious sauce that will have you scraping the plate for more.
I absolutely love the combination of white wine, garlic, and herbs with chicken and roasted it’s my all-time favourite chicken dish. I’ve made it using whole birds, chicken pieces and new potatoes, using stout instead of wine or Italian sausages, orange and herbs. With this variation, I’ve made it in a slow and pressure cooker to make it even more effortless and or quicker, so you can choose how to roll with it. It was featured in the July issue of Food & Home Entertaining. This is winter comfort food to the max and must be served alongside crusty bread, roast potatoes or any other side that laps up the juice.
It seems like a lot of liquid but trust me on this its almost never enough.
Recipe – serves 4
- 1 large free-range chicken cut into 8 pieces (or 6 thighs and 4 drumsticks)
- Olive oil for frying
- 250ml / 1 cup dry white wine
- 3/4 cup chicken stock
- 1Tbsp Dijon mustard
- 4 cloves garlic, crushed
- ½ cup finely chopped herbs (rosemary, parsley, thyme, basil, and sage)
- 3 bay leaves
- Salt and freshly ground black pepper
Set your slow cooker to high and heat a large non-stick frying pan. Add a splash of oil to the pan and brown the chicken on both sides until just turning golden. You will need to do this in 2 batches. Place in the slow cooker.
Mix the wine, stock, mustard, garlic and herbs and pour over the chicken.
Season with salt and pepper.
Cook on high for 4 hours or on low for 8.
Follow the instruction as per above and then once all the ingredients are in the pressure cooker, cook for 35 minutes and then allow a slow release of pressure (around 10 – 15 minutes).
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