This dish is not always photogenic, but it is delicious, a very simple standard recipe. I jointed an organic chicken to make this, and used Viognier, and bay leaves and garlic from the garden.
- About 1.5kg chicken joints,
- 50-60 ml Olive oil (4 tbsp)
- 2 garlic bulbs, separated into cloves with the skin left on
- a sprig of bay leaves, around 6 leaves
- 200ml white wine
- 100ml water
- salt and pepper
- Season the chicken with salt and pepper, and leave to stand while you prepare the other ingredients.
- Use a large casserole dish or pan with a lid. Heat the olive oil, and fry the garlic cloves over a medium heat, until they start to brown. Remove them from the oil and set aside.
- Fry the chicken in the olive oil, for around 3 minutes, until browned all over.
- Return the garlic to the pan with the white wine and bay leaves, and agitate the pan to mix the ingredients.
- Simmer for a few minutes, before adding the water, and bring back to a simmer to cook for another four minutes.
- Take out the white breast meat, and set aside: the thigh, leg and wing joints will need another 10 minutes.
- When the thigh meat is cooked, add the breast meat back in, bring back to a simmer and then serve.