When I need to get dinner together in a hurry, this is about as easy as it gets. White wine, garlic, and oregano give this chicken great flavor. I make some basmati rice or couscous with toasted pine nuts to soak up all those lemony juices, plus a vegetable like steamed haricots verts, and I’m done.
|¼||cup good olive oil|
|3||Tbsp. minced garlic (9 cloves)|
|⅓||cup dry white wine|
|1||Tbsp. grated lemon zest (2 lemons)|
|2||Tbsp. freshly squeezed lemon juice|
|1½||tsp. dried oregano|
|1||tsp. minced fresh thyme leaves|
|~||Kosher salt and freshly ground black pepper|
|4||boneless chicken breasts, skin on (6 to 8 ounces each)|
This content is from the book Barefoot Contessa How Easy is That? by Ina Garten.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything