Chicken and Garlic

I toyed with the thought of miso ginger chicken on the bus home from the library, getting as far as envisaging how I’d cook it, but when it came down to it, this was what I actually wanted. It’s was chilly evening, and I had spent the day sneezing or coughing, and something like this was the only thing that would do – I shared it with my lovely housemate Jack, who was an appreciative audience. It is a one pot meal too, which is always appreciated. The method is recalled from the memory of the one my Mum makes from the first Moro book, which I don’t have, with different quantities and a few additions.

Served 2 – but easy to scale up or down


4 chicken thighs, on the bone, with skin, trimmed of excess fat with scissors

10-15 fat garlic cloves, skin on

1 glass, white wine

1 dessertspoon, red wine vinegar

2 bay leaves

knob of butter

tablespoon olive oil

salt and pepper

Potatoes, peeled and cut into small chunks

How I made it:

Melt butter and oil over a lowish heat in a heavy bottomed casserole that has a lid. Add Garlic cloves, toss in the fat and cook for a few minutes until infused. Remove and set aside. Salt and pepper the chicken all over. Turn the heat up a bit and place the chicken in, skin down and cook for a few minutes until the skin is crispy, then turn over and brown the other side. Replace the garlic cloves into the pan with the 2 bay leaves. Pour in 1 glass of dry white wine, 1 glass of water and the vinegar and bring to a simmer for 5 minutes to cook off the alcohol. Place the potatoes on top and cook for 20-30 minutes – or until the potatoes are cooked. Check with a sharp knife that they are. When it’s all cooked, check the seasoning and adjust as you wish.

Eaten with:

A green salad made using a round lettuce and peeled, sliced cucumber. 

Dressing made from: 1 teaspoon Dijon, 1 tablespoon red wine vinegar, 3 tablespoons extra virgin olive oil, squeeze lemon juice, salt and pepper – whisked together.


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