Poultry > Garlic > Garlic Chicken in Wine Sauce >
Garlic Chicken in Wine Sauce
2 or 3 whole heads of garlic, cloves separated (about 40 cloves); do not peel
1 whole chicken (4 LBS), cut into eight pieces
Salt & black pepper to taste
4 TBS olive oil
1-1/4 C dry white wine
3 sprigs fresh tarragon
3 sprigs fresh thyme
Mash garlic cloves to break with the side of a large knife; leave peels on. Trim chicken pieces to remove excess fat. Pat dry; sprinkle pieces with salt and pepper to taste. Heat three tablespoons olive oil over medium-high in a large, heavy-bottomed skillet. Add chicken pieces to skillet, working in batches if necessary; brown chicken on all sides. Remove from skillet and place on a platter. Add another tablespoon of olive oil to the skillet; stir in garlic and sauté until golden brown, about four minutes. Add the wine, tarragon and thyme. Bring mixture to a boil; add chicken pieces. Reduce heat to medium low; cover skillet and simmer until chicken is cooked through and no longer pink, about twenty to thirty minutes. Transfer chicken pieces to a platter; spoon garlic sauce over the top.
Suggestions: Serve with baked or mashed potatoes, noodles or rice.
Related Link:
Food Fare Culinary Collection: Garlic Galore
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