Braised Chicken with Garlic and White Wine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The chicken is redolent of garlic, but not overly so; cooking the garlic cloves whole in their skins keeps the flavors in balance. What to drink: A spicy red from Spain's Ribera del Duero region. Try the 2000 vintage from this appellation, known for its rich blends of Tempranillo, Cabernet, and Merlot. Ingredients:
2 3 1/2-pound whole chickens, each cut into 8 pieces |
5 whole heads of garlic, cloves separated (about 70), unpeeled |
6 tablespoons extra-virgin olive oil, divided |
2 cups dry white wine |
6 very large fresh thyme sprigs |
Directions:
1. Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
2. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
3. Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
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