Name: Garlic Chicken with White Wine Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 3 pounds (1.4 kg) bone-in, skin-on chicken thighs and/or breasts -; Salt and freshly ground black pepper -; 2-3 whole heads of garlic, cloves separated (40 cloves), peeled -; Extra virgin olive oil -; 1 1/4 cups (300 ml) dry white wine, such as a Sauvignon Blanc (can sub with chicken stock and a teaspoon of lemon juice) -; 6 large sprigs of fresh thyme -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Garlic Chicken with White Wine Sauce

1. 3 pounds (1.4 kg) bone-in, skin-on chicken thighs and/or breasts -

2. Salt and freshly ground black pepper -

3. 2-3 whole heads of garlic, cloves separated (40 cloves), peeled -

4. Extra virgin olive oil -

5. 1 1/4 cups (300 ml) dry white wine, such as a Sauvignon Blanc (can sub with chicken stock and a teaspoon of lemon juice) -

6. 6 large sprigs of fresh thyme -

How to cook deliciously - Garlic Chicken with White Wine Sauce

1. Stage

Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.

2. Stage

Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel.

3. Stage

Brown the chicken: Heat 1 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat. Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side. 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.

4. Stage

Sauté the garlic: Add the garlic and sauté until golden brown, about 4 minutes.

5. Stage

Add the wine, thyme, chicken, cook until done: Add the wine and the sprigs of thyme. Bring to a boil. Add the chicken pieces, skin-side-up. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F.

6. Stage

Season with salt and pepper, serve with sauce: Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken. If you want, you can thicken the sauce with a little flour, cornstarch, or cream. As it is, it works great over rice, egg noodles, or mashed potatoes. (Skip starches for low carb option.)