serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 700 g skinless, boneless chicken thighs (5–6 pieces)
- 1 tsp garlic powder
- ¾ tsp cooking salt
- ¼ tsp black pepper
- 1 tbsp extra-virgin olive oil
White wine pan sauce
- 2 large garlic cloves, finely minced
- 25 g unsalted butter
- ½ cup (125 ml) chardonnay or other dry white wine (see note)
Instructions
- Sprinkle each side of the chicken with the garlic powder, salt and pepper.
- Heat the oil in a large non-stick frying pan over medium heat. Place the thighs in the pan, smooth-side down, and press down lightly on it with a spatula. Cook for 5 minutes until deep golden and crispy.
- Flip the chicken and again press lightly with a spatula. Cook for 2 minutes.
- Add the garlic and butter, cook for 1 minute until the garlic is light golden and it smells amazing.
- Add the wine, then turn up the heat so the wine is simmering. Stir around the chicken to dissolve the golden bits stuck on the bottom of the pan into the wine. Simmer rapidly for 1½ minutes or until the alcohol smell evaporates.
- Remove from the heat and transfer the chicken to serving plates. Rest for 3 minutes, drizzle the pan sauce over and serve!
Note
• White wine can be substituted with non-alcoholic white wine, or a low-salt chicken stock.
Images and recipes from Dinner by Nagi Maehashi, published by Macmillan Australia (RRP $44.99). Photography by Nagi Maehashi.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
