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Chicken in White Wine with Lemon Potatoes
Chicken in White Wine with Lemon Potatoes

Chicken in White Wine with Lemon Potatoes

Felicity MacLeod

Felicity MacLeod

Prep 15 mins15m
Cook 25 mins25m
Serves 4

This is a great speedy one-pot wonder perfect during the week. The marinated artichokes and wine, turns simple chicken and potatoes into a wonderful-flavoursome dish.

You’ll make this gem over and over again and the best thing is there's plenty of wine leftover to have a glass while you cook and as you eat!

↬ Adapted from Donna Hay Magazine, Issue 76, Aug/Sep 2014

Ingredients

  • 1 tbsp extra virgin olive oil
  • 720 g chicken breasts fillet (trimmed)
  • salt and pepper
  • 4 marinated artichokes (halved)
  • 2 cloves garlic (thinly sliced)
  • 500 g chat potato (sliced 1 cm wide)
  • 250 ml chicken stock
  • 125 ml dry white wine
  • 8 sprigs thyme
  • 2 tbsps lemon juice
  • parmesan (finely grated, to serve)

Instructions

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  • 1
    Heat the oil in a large shallow heavy-based ovenproof saucepan over high heat. Sprinkle the chicken with salt and pepper and cook for each side or until browned. Remove from the pan and set aside.
  • 2
    Add the artichokes and cook for each side. Add the garlic and cook for or until lightly browned. Add the potato, stock, wine and thyme and bring to the boil.
  • 3
    Top with the chicken, cover with a tight-fitting lid and reduce the heat to medium. Cook for or until the chicken is cooked through and the potatoes are tender (if the potatoes aren't cooked after , set aside the chicken and cook the potatoes until tender and return the chicken to the pan).
  • 4
    Add the lemon juice and stir to combine.
  • 5
    Top with parmesan and pepper to serve.

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