The original recipe is taken from the Australian Women’s Weekly with slight modifications. It is easy to make and the last part is cooked in the oven so it is easy to time its completion for when you are about to serve!
Hints & Tips
- You can vary the quantity of stock and wine to 3 cups chicken stock and 1 cup of white wine.
- You can substitute white wine for white grape juice or ginger ale.
- GF, DF, SF
- Category: Baking & Roasting, Chicken, Dairy Free, Gluten Free, Main Course, Sugar Free
Ingredients
- 1 tablespoon Olive Oil
- 8 tablespoons Fresh Thyme Leaves
- 1/2 cup Fresh Lemon Juice
- 2 cups Dry White Wine
- 2 cups Chicken stock
- 1/2 cup Toasted Almonds
- 1/2 cup Coarsely Chopped Fresh Flat Leaf Parsley
- 12 Cloves Garlic, Crushed
- 1/2 cup Toasted Pine Nuts
- 4 Medium Potatoes, Quartered
- 1 Large Brown Onion, Finely Chopped
- 8 Chicken Thigh Cutlets
- 1 tablespoon Corn Flour
Instructions
- Mix 4 tablespoons of fresh thyme leaves with 6 cloves crushed garlic and 1/3 cup of olive oil. Pour over the chicken pieces, rubbing into the meat, under the skin. Marinade for 3 hours.
- Preheat oven to 180 degrees Celsius, 160 degrees fan forced.
- Heat oil in a large flameproof casserole dish. Cook chicken in batches until browned all over.
- Cook onion in the same dish stirring until soft and golden brown.
- Return chicken to dish with potato, nuts, stock, wine, lemon juice, garlic, thyme and parsley.
- Bring to the boil. Mix corn flour with a little cold water. Add to the the chicken dish and mix well. Cover, cook in the oven for about 1 hour or until chicken is cooked through.
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