(Serves 4 – 6)
- About 60 ml olive oil
- 15 ml butter
- 1,2 kg chicken portions
- Salt and freshly ground black pepper to taste
- 250 ml white wine
- about 10 fresh sprigs of thyme or 5 ml dried thyme
- 500 g pickling onions
- 500 g large mushrooms
- 2 whole garlic bulbs, halved
Preheat oven to 180 °C. Heat olive oil and butter in a pan. Lightly brown the chicken. Arrange chicken in oven-roasting dish and season with salt and black pepper. Pour over the white wine and add thyme, onions, mushrooms and garlic. Roast for about 1 hour 30 minutes.
To drink: Nederburg Viognier is a good match.