Preparation time is 15minutes
Cook time is 1hours 35minutes
Total time is 1hours 50minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 20grams butter
- 1/2 cup vermouth
- 12 French shallots, peeled
- 2tablespoons olive oil
- 1 bunch thyme
- 40 cloves garlic, skin on
- 8 slices crusty baguette, toasted (to serve)
- 8 chicken thigh cutlets (skin on)
- 1 baguette
Nutrition per serving
2040kJ / 488Cal
2040 Kilojoules or 488 Calories
23% of daily energy intake*
Protein
27.1grams
Fat
13.9grams
Carbs
57.5grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat oven to 180°C. Heat oil and butter in a large shallow ovenproof casserole dish over medium heat. Add chicken and cook for 3 minutes on each side or until golden. Transfer to a bowl.
Step 2 of 2
Add shallots and cook, stirring often, for 10 minutes or until browned and caramelised. Add half the garlic to dish. Arrange chicken on top of shallots and garlic. Add remaining garlic, some thyme (reserving some to garnish) and wine or vermouth. Season well with salt and pepper. Cover and bake for 1 1/2 hours or until chicken is cooked through and garlic is tender. Garnish with reserved thyme and serve with baguette.
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