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Chicken with White Wine and Garlic

Source of Recipe


From "The Ultimate Chicken Cookbook"






List of Ingredients



• 1 chicken, 3-1/2 pounds, cut into serving pieces
  
• 1 onion, sliced
  
• 3 to 6 cloves garlic (to taste), crushed
  
• 1 tsp dried thyme
  
• 2 cups dry white wine
  
• 1 cup green olives (16 to 18), pitted
  
• 1 bay leaf
  
• 1 Tbsp lemon juice
  
• 1 to 2 Tbsp butter
  
• Salt and black pepper
  






Instructions



1. Heat a deep, heavy frying pan. When hot, add the chicken pieces, skin side down, and cook over medium heat until browned, about 10 minutes. Turn and brown the other side, 5 to 8 minutes more. Transfer the chicken pieces to a plate and set aside.
   
   
2. Drain the excess fat from the frying pan, leaving about 1 tablespoon. Add the sliced onion and 1/2 teaspoon salt and cook until just soft, about 5 minutes. Add the garlic and thyme and cook 1 minute more. Add the wine and stir, scraping up any bits that cling to the pan. Bring to a boil, and boil for 1 minute. Stir in the olives.
   
   
3. Return the chicken pieces to the pan. Add the bay leaf and season lightly with pepper. Lower the heat, cover and simmer until the chicken is cooked through, about 20 to 30 minutes. Transfer the chicken pieces to a warmed plate. Stir the lemon juice into the sauce. Whisk in the butter to thicken the sauce slightly. Spoon on top and serve.
   
   Serves 4