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
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