Herb-fried chicken with roast garlic

These chicken thighs are great if you have a lot of people to serve.

Herb-fried chicken with roast garlic
serves 8

2 tbsp olive oil
3kg chicken thighs
50g butter
1 large head of garlic, separated into cloves
350ml white wine
bay leaves and thyme sprigs

Heat the oil in a large frying pan and cook the chicken thighs, skin-side down, for 10 mins over a high heat until the skin is golden and crisp. Carefully drain off the oil.

Melt the butter, add the garlic and fry with the chicken, skin-side up for 5 minutes. Season well, then pour in the white wine. Bring to the boil for 10 mins until the wine has reduced. Scatter with herbs and serve immediately.


Other chicken finger-food ideas:
Maryland drumsticks
Cajun spiced chicken