💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Season the chicken pieces with the salt, black pepper, thyme and rosemary.
3
Heat the oil in a wide pot that can go in the oven and brown the chicken pieces on all sides. Remove to a plate.
⚙ Pan-fryingStoveCast-iron pot
💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Add the garlic to the oil left in the wide pot and fry 2 minutes, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStoveWide, shallow pot
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Add the wine and stock and bring to a boil.
Stove
6
Return the chicken pieces to the pot.
7
Cover the pot and put it in the oven for 60 minutes, then remove the lid and bake another 20 minutes, until the chicken pieces golden.
OvenCast-iron pot
💡In the oven, heat reaches the pot from all sides, not just from below: a large cut cooks slowly and evenly for hours without sticking to the bottom.
8
Serve with the soft garlic, which can be squeezed onto bread.
776calories
49 gprotein
18 gcarbs
51 gfat
● protein 27%● carbs 10%● fat 63%
Per serving (430 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Rosemary: measured in tbsp in this recipe: 1 tbsp = 1.7 g · 131 kcal per 100 g · More about Rosemary →
Thyme: measured in tbsp in this recipe: 1 tbsp = 2.7 g · 101 kcal per 100 g · More about Thyme →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
White wine: measured in cup in this recipe: 1 cup = 240 g · 82 kcal per 100 g · More about White wine →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (4) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Cast-iron pot· Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)
By the steps, as the recipe is built now: another version or addition can change the list.
