• 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6)
  • 1 tsp garlic powder
  • Salt and pepper
  • 1 tbsp olive oil
  • 1/2 cup / 125 ml dry white wine (or broth or water)
  • 25 g / 2 tbsp unsalted butter
  • 2 large garlic cloves , minced
  • Finely chopped parsley , optional


  1. Sprinkle both sides of chicken with garlic powder, salt and pepper.
  2. Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
  3. Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
  4. Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
  5. Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
  6. Remove from heat. Serve chicken with sauce.
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