2 1/2 pounds chicken, cut in eight pieces
26 ounces dry white wine
flour, as needed
salt and pepper, to taste
2 tablespoons olive oil
40 garlic cloves, unpeeled
4 sprigs fresh thyme
1 sprig fresh rosemary
8 french bread croutons
fresh parsley as needed for garnish, chopped
Servings: 4
1. Marinate the chicken pieces in the white wine for 1-2 hours under refrigeration. Remove and pat dry.
2. Dredge the chicken in flour and season lightly with salt and pepper. Sauté the chicken in the olive oil.
3. Remove the chicken from the pan and sauté the garlic until it begins to brown. Place the chicken on top of the garlic in a single layer. Add the wine marinade and herbs and cover.
4. Braise in a 325ºF (160ºC) oven until tender, approximately 45 minutes.
5. Remove the chicken and garlic from the pan and reserve. Remove and discard the herbs. Place the pan on the stove top and reduce the sauce until slightly thick. Season with salt and pepper.
6. Serve 2 pieces of chicken and several of the garlic cloves resting on 2 French bread croutons. Top with a portion of the sauce and garnish with chopped parsley.
Yield: 4 2-piece servings
26 ounces dry white wine
flour, as needed
salt and pepper, to taste
2 tablespoons olive oil
40 garlic cloves, unpeeled
4 sprigs fresh thyme
1 sprig fresh rosemary
8 french bread croutons
fresh parsley as needed for garnish, chopped
Servings: 4
1. Marinate the chicken pieces in the white wine for 1-2 hours under refrigeration. Remove and pat dry.
2. Dredge the chicken in flour and season lightly with salt and pepper. Sauté the chicken in the olive oil.
3. Remove the chicken from the pan and sauté the garlic until it begins to brown. Place the chicken on top of the garlic in a single layer. Add the wine marinade and herbs and cover.
4. Braise in a 325ºF (160ºC) oven until tender, approximately 45 minutes.
5. Remove the chicken and garlic from the pan and reserve. Remove and discard the herbs. Place the pan on the stove top and reduce the sauce until slightly thick. Season with salt and pepper.
6. Serve 2 pieces of chicken and several of the garlic cloves resting on 2 French bread croutons. Top with a portion of the sauce and garnish with chopped parsley.
Yield: 4 2-piece servings
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