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Chicken with Garlic, Bay, and White Wine
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London
Chicken with Garlic, Bay, and White Wine
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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This delightful recipe for chicken with garlic, bay, and white wine offers a creamy gravy thanks to the emulsification of wine and oil. Adapted from The Moro Cookbook by Sam and Sam Clark, it's been a beloved dish for over 13 years. The preparation involves a bit more effort than simply roasting the chicken, but the results are splendid.
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You Need

Serves 4-6
  • 10 chicken thighs (or any pieces of chicken you prefer)
  • 4 tbsp olive oil
  • 2 bulbs of garlic, cloves separated, skins on
  • 8 bay leaves (preferably fresh)
  • 250ml (1 cup) white wine or fino sherry
  • 125ml (1/2 cup) water
  • salt and pepper to taste

    • How To

    1. Wash and dry the chicken ensuring it is very dry. Season with salt and pepper.
    2. Put a large heavy saucepan or frying pan with tight-fitting lid over medium heat and add the olive oil.
    3. When hot, add the garlic cloves with skins on and cook until lightly golden.
    4. Remove the garlic from the pan and immediately add the chicken to the pan skin side down. Sear without crowding the pan, potentially in batches, for about 5 minutes until golden, then turn over and cook another 3 minutes.
    5. Add all the chicken pieces back to the pan. Add the reserved garlic and bay leaves, and pour over the wine or sherry.
    6. Shake the pan to emulsify the wine with the oil and simmer for 2 minutes until the alcohol has evaporated.
    7. Add the water, reduce the heat, cover, and simmer for a further 20 minutes or until the chicken pieces are cooked through. Season and add more water if required.