Chicken in white wine with garlic

Ingredients for 4 servings:

• 1 chicken(s), 1.5 kg, cut into pieces
• 3 tbsp oil (olive oil)
• 1 onion(s), sliced
• 3 cloves garlic, pressed
• 1 tsp thyme, dried
• ½ liter wine, white, dry
• 125 g green olives (16 – 18), pitted
• 1 bay leaf
• 1 tbsp lemon juice
• 15 g butter
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Season the chicken pieces with salt and pepper and sear them vigorously in the oil, skin-side down first. Roast for about 15 minutes, turning frequently. Remove the meat and keep warm, then drain off all but a tablespoon of the oil from the pan. Gently sauté the onion for about five minutes. Add the garlic and thyme and cook for one minute. Deglaze with the wine and bring the cooking juices to a boil. Add the olives. Return the chicken pieces to the pan. Add the bay leaf and season lightly with pepper. Reduce the heat and cook the meat, covered, for another 20 to 30 minutes over a low heat. Remove the meat and keep warm on a platter. Stir in the lemon juice and a small amount of cold butter to thicken the sauce slightly. Pour the sauce over the meat.