Slow cooking the chicken over low heat blends the flavors while thoroughly cooking the meat. This dish is all the better if the garlic, onion and basil are from your own garden. Cooking time is 1-1/2 hours. Serve with a large veggie salad from the garden and brown rice.
4 organic chicken thighs with skin
1 Tbsp organic extra virgin olive oil
1 head organic garlic (whole cloves peeled)
1 med organic onion sliced thin and quartered
6 large fresh basil leaves coursely chopped
1/4 cup white wine
Heat the olive oil in a large cast iron skillet on medium heat. Add the chicken and cover the pan, then lower the heat until it is cooking gently. After 1/2 hour turn the chicken and drain off the fat. Add garlic, onion, basil and the wine. After another 1/2 hour turn the chicken again. If the pan is dry add a little more wine. After 15 minutes turn the chicken again. Turn heat up to medium for the last 15 minutes to brown the chicken.
Bon appetite! -G.H.