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Category: Chicken
Prep Time: Cook Time: Total Time:
1 4-lb whole chicken, cut into eight parts
Salt and freshly ground black pepper
2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled
Olive oil
1 1/4 cup dry white wine, such as a Sauvignon Blanc
3 large sprigs of fresh tarragon
3 large sprigs of fresh thyme
Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave peel on.
Trim the chicken pieces of excess fat. Pat them dry and sprinkle pieces generously with salt and pepper. Heat 3 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.
Add a little more olive oil to the pan if necessary. Add the garlic and saute until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 180degrees for thighs and 170degrees for breasts.
Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken. Serve alone or with rice, noodles, baked or mashed potatoes. Serves 4-6.
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GARLIC CHICKEN WITH WHITE WINE SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 4-lb whole chicken, cut into eight parts
Salt and freshly ground black pepper
2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled
Olive oil
1 1/4 cup dry white wine, such as a Sauvignon Blanc
3 large sprigs of fresh tarragon
3 large sprigs of fresh thyme
Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave peel on.
Trim the chicken pieces of excess fat. Pat them dry and sprinkle pieces generously with salt and pepper. Heat 3 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.
Add a little more olive oil to the pan if necessary. Add the garlic and saute until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 180degrees for thighs and 170degrees for breasts.
Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken. Serve alone or with rice, noodles, baked or mashed potatoes. Serves 4-6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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