This is a delicious and simple weight loss friendly dish that is sure to become a favourite.
The onion, leeks and white wine infuse to produce a really delicate flavour for the chicken.
You can choose to use any cut of chicken for this recipe – thighs taste great, as do breast or a chicken Maryland.
We’ve used a selection of veggies but you can also throw in any of your favourite vegetables to roast.
Why not try it with:
- Asparagus and zucchini
- Yellow squash and Brussels sprouts
- New potatoes and green beans
Ingredients:
- 6 chicken thighs OR 2 large chicken breasts cut in half lengthways OR 4 chicken Marylands
- 2 tbsp olive oil
- 2 medium brown onions, peeled and thinly sliced
- 1 large leek (white part only), washed and thinly sliced
- 2 garlic cloves, peeled and finely chopped
- 250ml (1 cup) of dry white wine (or you can substitute with 250ml chicken stock)
- 1 green capsicum, cut into chunks
- 1 large carrot, cut into chunky pieces
- 8 baby corn cobs
- Juice and zest of one large lemon
- 5 sprigs of thyme, leaves only
- Salt and pepper to taste
Method:
- Preheat your oven to 180C.
- Heat a large pan over a med/high heat (ideally one that you can transfer to the oven).
- Heat the oil, and then add the garlic and onions. Cook for around 5 minutes, stirring regularly.
- Add the leeks and cook for a further 3 minutes. Keep stirring every now and then so they don’t burn.
- Add the capsicum, baby corn and carrot, and then pour over the wine.
- Bring the pan to the boil for 30 seconds. You will smell that the wine is cooking off the alcohol at this time.
- Add the chicken pieces, salt and pepper, the lemon juice and the lemon zest. Sprinkle with the thyme leaves. Stir and allow to cook for around 1 minute.
- Place in the hot oven, uncovered, for approximately 45 minutes, turning once throughout this time.
- Serve with even more veggies (such as steamed asparagus or peas); or your favourite noodles or cous cous.
Serves: 4. Calories per serve: 299 (made with chicken thighs, without accompaniments)
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