Ingredients

The following ingredients have 4 Servings
  • ¼ cup (60ml) olive oil
  • 1 garlic bulb, halved horizontally
  • 8 small (1kg) chicken thigh cutlets, bone in, skin on (or 4 large thighs)
  • 3 lemon thyme sprigs
  • 6 bay leaves
  • 1 cup (250ml) dry white wine
  • 120g baby spinach
  • ½ bunch salad onions (or spring onions), thinly sliced, to serve
  • Flat-leaf parsley leaves to serve

Instruction

  • Heat oil in a large heavy-based pan over medium heat. Add garlic cut side down, and cook for 1-2 minutes until lightly browned. Remove garlic and set aside.
  • In the same pan with the garlic-infused oil, cook chicken 3-5 minutes each side until browned. Return garlic to the pan with lemon thyme and bay leaves. Add wine and ½ cup (125ml) water. Swirl to combine. Bring to the boil.
  • Reduce to low and simmer, covered, for 20-25 minutes, turning chicken a few times to baste in the liquid.
  • Take off heat, add spinach and let residual heat wilt leaves.
  • Scatter over salad onion and parsley, and serve.