HEAT 3 T. OIL IN LARGE POT (I USED CAST IRON) AND BROWN ONE CUT-UP CHICKEN ON BOTH SIDES IN BATCHES. SEASON GENEROUSLY WITH SALT AND PEPPER AND REMOVE TO A 9X13 BAKING DISH.
PREHEAT OVEN TO 350.
ONCE CHICKEN IS BROWNED AND IN DISH, ADD 40 CLOVES OF GARLIC TO THE POT AND COOK ABOUT 5 MINS UNTIL BROWNED IN SOME SPOTS.
ADD TO THE POT:
1/2C. WHITE WINE AND SCRAPE BOTTOM OF THE POT.
ADD:
3/4C. CHICKEN BROTH AND COOK JUST A FEW MINUTES. ADD SALT & PEPPER FOR TASTE!
REMOVE 10 GARLIC CLOVES AND PLACE THEM IN THE BAKING DISH. MASH THE REST OF THE CLOVES INTO THE BROTH/WINE MIXTURE. POUR THIS ALL OVER THE CHICKEN. ADD SOME THYME AND/OR ROSEMARY AND ROAST FOR 30-45 MINUTES.
ADAPTED FROM SAVEUR.COM
4 comments:
This is one of my FAVORITE recipes of all time. My version is very close to this. SO DELICIOUS!!!
Oh this looks so yummy ... Can this be made with skinless chicken breast's? Going to be trying this :)
I DON'T SEE WHY NOT-JUST SHORTEN YOUR BAKING TIME AND GIVE IT A TRY!
Hi Danielle :) Just wanted to let you know I made this chicken dish and all I can say is WOW. So amazing and tasty ... thanks so much for a great recipe :)
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