Chicken braised with cavolo nero and wine
Chicken braised with cavolo nero and wine
Serves 4
60 ml (1/4 cup) olive oil
8 garlic cloves, unpeeled, bruised
4 chicken Marylands (about 350gm each)
2 bunches cavolo nero, coarsely chopped
125 ml (1/2 cup) dry white wine
Extra-virgin olive oil and crusty bread, to serve
1 - Preheat oven to 240C. Heat a flameproof roasting pan over high heat, add olive oil and garlic, season chicken, place in pan skin-side down and fry until chicken and garlic are golden (3-5 minutes). Transfer to a plate.
2 - Add cavolo nero to pan and cook until starting to wilt (2-3 minutes). Place chicken and garlic on
top, pour wine over the chicken and season to taste. Roast until chicken is golden brown and juices run clear when pierced with a skewer (25-27 minutes). Drizzle with extra-virgin olive oil and serve with crusty bread.
Serves 4
60 ml (1/4 cup) olive oil
8 garlic cloves, unpeeled, bruised
4 chicken Marylands (about 350gm each)
2 bunches cavolo nero, coarsely chopped
125 ml (1/2 cup) dry white wine
Extra-virgin olive oil and crusty bread, to serve
1 - Preheat oven to 240C. Heat a flameproof roasting pan over high heat, add olive oil and garlic, season chicken, place in pan skin-side down and fry until chicken and garlic are golden (3-5 minutes). Transfer to a plate.
2 - Add cavolo nero to pan and cook until starting to wilt (2-3 minutes). Place chicken and garlic on
top, pour wine over the chicken and season to taste. Roast until chicken is golden brown and juices run clear when pierced with a skewer (25-27 minutes). Drizzle with extra-virgin olive oil and serve with crusty bread.
Chicken braised with cavolo nero and wine
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
