Ingredients
4
4 servings
- •4 chicken thighs
- •salt, to season
- •pepper, to season
- •mixed herb, to season
- •3 shallots, chopped
- •40 cloves garlic, unpeeled
- •½ cup dry vermouth, or white wine
- •3 sprigs fresh parsley
- •1 teaspoon dried tarragon
- •¾ cup chicken stock
Instructions
- Pre-heat the oven to 180°C (350°F)
- Season the chicken with the salt, pepper and mixed herbs. Set aside.
- Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
- Take the chicken out and set aside.
- Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
- Add the garlic cloves and gently cook them for about 2 minutes.
- Pour in the vermouth or white wine and gently cook so that it reduces slightly.
- Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
- Bake in the oven for 20-25 minutes or until the chicken is cooked through.
- Serve with crusty bread and vegetables of your choice.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 269
- Carbohydrate: 10g
- Fat: 6g
- Fiber: 0g
- Protein: 33g
- Sugar: 4g
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