Pot Roasted Chicken in White Wine and Garlic

Ingredients

• 2 packets of Free Range Chicken Pieces
• 20gm of unsalted butter
• 2 tbs of extra virgin olive oil
• 3 rosemary sprigs
• 8 thyme sprigs
• 8 unpeeled garlic cloves, bruised with the side of your knife
• 1/2 tsp of dried chilli flakes
• 11/2 cups of dry white wine
• 2 tbs of chopped continental parsley
• Sea salt and cracked black pepper
• Serves 4

Directions

1. Preheat the oven to 200C/400F. Heat a large, ovenproof casserole over medium heat. Melt the butter in the pan with the olive oil (to prevent the butter burning). Season the chicken generously with salt and pepper and place skin side down in the pan. Brown on all sides until nice and golden. Do this in batches.
2. When the chicken is brown all over arrange all the pieces in the pan and add the garlic, thyme, rosemary, chilli flakes and white wine. Allow it to bubble for about 2 minutes before popping the lid on and transferring to the oven for approximately 40 minutes or until chicken is cooked through. Remove from the oven and stand, uncovered for 10 minutes before sprinkling with chopped parsley and serving.