Chicken in white wine with lemon potatoes from Donna Hay Magazine - Issue 76.

First off let me tell you that meat in general doesn't exactly photo very well on an iphone camera. A new camera is on my wish list and I've picked it out, its just in the works at the moment. So I start by apologising for my photos... and I don't think this will be the first time I apologise for my photos either.

I've done the meal planning again this week and I had no dramas at the supermarket...yeehaa!

Back home now and back to no dishwasher so a one pot dish was perfect for tonights dinner. I think it could have definitely gone for some sugar snap peas thrown in at the last few minutes of cooking to give a little crunch and sweetness... also might have given the dish a little colour. Yes I know some people hate that when herbs or vegetables are added 'just for colour' but this would have also improved the taste and texture not just the overall colour. And its easy for a food stylist or photographer to make a dish look better than someone like me who is cooking dinner at night with no natural light whatsoever or fancy flash that makes it look like there is no flash at all. I did my best with what I had (and yes I used a filter on my phone for a couple of them).

Oooo and lemon zest... I would zest my half a lemon and add it in somewhere while everything cooks.


The chicken was deliciously juicy and the potatoes soaked up all the lovely sauce. In the magazine it looks almost baked but mine turned out kind of poached even though I did as the recipe said and browned it in olive oil to start with. I would put it under the grill or in the oven next time to brown the top up and help evaporate some of the sauce as it ended up swimming in sauce on our plates.

A very tasty chicken dish and best of all, hardly any washing up!

Chicken in white wine with lemon potatoes from Donna Hay magazine Issue 76.
(recipe adapted)
Serves 4

1 tbs olive oil
4 chicken breasts, skin removed
salt & pepper
200g marinated artichokes
2 cloves of garlic, sliced
500g chat potatoes, sliced into 1cm thick
1 cup chicken stock
1/2 cup white wine
handful of fresh thyme
2 handfuls of sugar snap peas (optional- although I would add them!)
juice and zest of half a lemon
parmesan, to serve

- Heat olive oil in a heavy bottom oven proof pot. Salt and pepper the chicken breasts then add them to the hot oil, frying on each side until toasted brown.

- Once the chicken is browned on both sides remove it from the pan and add the garlic and artichokes and cook in the oil left in the pan until garlic is tender.

- Add the stock, wine, thyme, zest and potatoes to the artichokes and garlic and bring to the boil. Add the chicken back in the pot and place a tight fitting lid on top and cook for 15 minutes or until the potatoes are tender and soft and the chicken is cooked through. If your adding sugar snap peas add them towards the end but don't over cook them, you still want them to have some crunch.

(If your chicken isn't very browned on top I would put the pot uncovered under the grill or in the oven for a bit to reduce the sauce and brown the chicken on top.)

- Squeeze the lemon juice over to finish and a sprinkling of parmesan.