HOME > Recipes > White Wine Chicken with Thyme on Tagliatelle
White Wine Chicken with Thyme on Tagliatelle
Reuben Riffel | Franschhoek
FOR THE CHICKEN
2 tbsp Olive Pride Blend 1 tbsp Olive Pride Fat Spread 8 Chicken fillets
2 small Onions, sliced
4 cloves Garlic, peeled and crushed
4 sprigs Thyme
1 cup Dry white wine
2 cups Chicken stock
2 tbsp Chicken spice
Salt and freshly ground black pepper, to taste
Tagliatelle pasta, cooked Olive Pride Extra Virgin Olive Oil
Preheat oven to 2200C. Heat Olive Pride Blend and Olive Pride Fat Spread in a thick oven roasting dish over medium to high heat. Season chicken with salt, pepper and chicken spice and cook until golden brown, about 5 minutes per side. Transfer to a plate.
Add onions and garlic to pot and cook, stirring often, until beginning to soften, about 2 minutes. Add thyme and white wine. Bring to a boil, reduce heat, and simmer until reduced by ⅔, about 4 minutes.
Return chicken to pot. Add broth, bring to a simmer, cover, and transfer to oven. Braise until chicken is cooked through and tender, 20 – 25 minutes.
Take the chicken out of the roasting dish, stir the cooked tagliatelle through the chicken juices. Plate pasta, top with chicken and add an extra drizzle of Olive Pride Extra Virgin Olive Oil.