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
Anne @ Have a Cookie! says
This is one of my FAVORITE recipes of all time. My version is very close to this. SO DELICIOUS!!!
Shellina Carlson says
Oh this looks so yummy … Can this be made with skinless chicken breast’s? Going to be trying this 🙂
DANIELLE says
I DON’T SEE WHY NOT-JUST SHORTEN YOUR BAKING TIME AND GIVE IT A TRY!
Shellina Carlson says
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 🙂
KC says
Could someone please help me with white wine that is great for recipes. I know they say use what you would drink but unless margarita’s taste good in this recipe lol, I’m at a loss as I do not drink wine. I would like a suggestion for red wine too for some of the other recipes.
Julie says
I don’t drink wine anymore so I just bought some cooking white wine. Found it by the vinegar.