Chicken from the winemaker

Sprinkle the chicken with salt and pepper. Heat the olive oil in a skillet.

Crush the cloves of garlic with the side of a knife and fry them for a few minutes in the olive oil. Remove the garlic cloves from the pan.

Fry the chicken in the olive oil until it is golden brown and scoop it out of the pan.

Add the light part of the spring onion and cook for 1 minute. Quench the wine.

Put the chicken in the wine mixture and roast with lid for 35 minutes.

Add the olives and the leaves of the spring onion. If possible, add some pepper. Sprinkle the dish with basil leaves.