basic white wine and oregano chicken

Total success. The chicken was so tender. I served it with a baked potato, next time I will try quinoa. I only did 4 breasts and divided the recipe by 3.

recipe

1 tablespoon oil
4 leeks, trimmed and sliced
12x200g (7oz) chicken breast fillets
2/3 cup oregano leaves
2 cloves of garlic
4 1/2 cups (2 pints) chicken stock
1 1/2 cups (12 fl oz) dry white wine

Preheat the oven to 180C (350F). Heat the oil in a large frying pan over medium heat. Cook the leeks in batches for 3 minutes or until golden. Divide the chicken breasts, leeks, oregano and garlic between 2 ovenproof dishes. Pour over the chicken stock and wine. Cover tightly with aluminum foil. Bake for 25 minutes or until the chicken is cooked through. Serve with rice pilaf.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s