Chicken thighs are full of flavour and the addition of herbs, shallots, garlic and wine makes this a dish to remember.
How long will it take?
1 hour 15 minutes
What’s the serving size?
What do I need?
10 chicken thighs
Salt and freshly ground black pepper
4 tablespoons olive oil
3 sprigs fresh parsley, sage and thyme
3 garlic cloves, peeled
10 shallots, peeled and split in half from root to stem
1 cup white wine
How do I make it?
Preheat oven to 180C. Season chicken liberally with salt and pepper and toss with two tablespoons of olive oil. Brown on both sides in a wide, ovenproof frying pan or skillet over high heat. If you don’t have an oven proof frying pan you can brown the chicken in a frying pan and finish in a casserole dish.
Remove from heat, add herbs, garlic, shallots and add the remaining olive oil and white wine. Don’t worry about chopping herbs, just distribute them around and between the chicken pieces. Cover and bake for 60 minutes.