Pollo arrosto al vino bianco con limone ed erbe aromatiche

Ingredienti

• 6 chicken thighs
• Extra Virgin Olive Oil for frying
• 3 garlic cloves (mashed)
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• the juice and strips of zest of 1 lemon (use a vegetable peeler)
• 1/2 cup mixed fresh herbs (chopped (mix of sage, parsley, and rosemary))
• salt & freshly ground black pepper

Preparazione

1. 1

   Pre-heat the oven to 200 degrees C

2. 2

   In a large, oven-proof frying pan, heat the oil and fry the chicken until golden brown

3. 3

   Remove from the chicken from the pan, lower the heat and fry the garlic until soft

4. 4

   Add the wine, stock, lemon and herbs and bring to a boil

5. 5

   Add the chicken, season with salt and pepper and roast in the oven for about 20 – 30 minutes until the juices of the chicken runs clear

6. 6

   Remove the zest to avoid any bitterness

7. 7

   Serve with couscous to soak up the gravy and a crunchy fresh salad