Total Calories 2843, feeds 4 = 711 calories 2 tbsp regular olive oil (246 calories) 8 chicken thighs (skin on, bone in) (2440 calories) 1 bunch (about 6) spring onions (12 calories) small bunch fresh thyme (5 calories) 40 garlic cloves (approx. 3-4 bulbs), unpeeled (120 calories) 2 tbsp dry white wine (20 calories) 1½ tsp sea salt flakes or ¾ tsp pouring salt Ground black pepper Preheat the oven to 180C/350F/Gas 4. Heat the oil on the hob over a high heat in a wide, shallow, ovenproof and flameproof casserole (that will ultimately fit all the chicken in one layer, and that has a lid). Sear the chicken, skin-side down. This may take two batches, so transfer the browned pieces to a bowl as you go. Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the spring onions, put them into the casserole and quickly stir-fry them with the leaves torn from a few sprigs of thyme. Put 20 of the unpeeled cloves of garlic (papery excess removed) into the casserole, top with the chicken pieces, skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily chicken juices left in the bowl. Swill it around and pour this into the casserole. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1½ hours.
All calories are taken from The UK's top rated diet website | Nutracheck you can also find calories on the NHS website Calorie checker - NHS (www.nhs.uk) which is also powered by the Nutracheck app.
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