Chicken baked with white wine, garlic and herbs

Chicken baked with white wine, garlic and herbs is a main course that serves 4. Watching your figure? This gluten free and primal recipe has 713 calories, 47g of protein, and 51g of fat per serving. For $2.6 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up white wine, cream, Salt & Pepper, and a few other things to make it today. 2859 people were glad they tried this recipe. It is brought to you by Simply Delicious Food. From preparation to the plate, this recipe takes about 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is good. If you like this recipe, take a look at these similar recipes: White Wine Garlic Baked Shrimp, Mussels With White Wine And Herbs, and Garlic Chicken with White Wine Sauce.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

8 chicken thighs (skin on and bone in)

1 tablespoon cream (approximately 50-100ml)

large handful mixed fresh herbs, chopped (I used sage, parsley, thyme and rosemary)

3 garlic cloves, peeled and finely chopped

olive oil/butter for frying

salt & pepper to taste

250ml white wine

Equipment:

frying pan

oven

Cooking instruction summary:

Pre-heat the oven to 200°c.In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.Add the chicken back to the pan then season to taste and place in the oven.Allow to bake for 15-20 minutes until cooked through but still juicy.Serve with rice/bread to mop up the juices.

 

Step by step:


1. Pre-heat the oven to 200°c.In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.

2. Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.

3. Add the chicken back to the pan then season to taste and place in the oven.Allow to bake for 15-20 minutes until cooked through but still juicy.

4. Serve with rice/bread to mop up the juices.


Nutrition Information:

Quickview
713k Calories
47g Protein
50g Total Fat
3g Carbs
12% Health Score
Limit These
Calories
713k
36%

Fat
50g
78%

  Saturated Fat
14g
88%

Carbohydrates
3g
1%

  Sugar
0.64g
1%

Cholesterol
288mg
96%

Sodium
421mg
18%

Alcohol
6g
36%

Get Enough Of These
Protein
47g
94%

Selenium
54µg
78%

Vitamin B3
13mg
68%

Vitamin B6
1mg
53%

Phosphorus
474mg
47%

Vitamin B12
1µg
31%

Vitamin B5
2mg
30%

Zinc
3mg
25%

Vitamin B2
0.4mg
23%

Vitamin K
23µg
23%

Potassium
654mg
19%

Magnesium
62mg
16%

Vitamin B1
0.22mg
15%

Iron
2mg
12%

Manganese
0.16mg
8%

Copper
0.16mg
8%

Vitamin A
364IU
7%

Vitamin E
0.86mg
6%

Calcium
36mg
4%

Folate
11µg
3%

Vitamin C
2mg
2%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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