Yes, three heads of garlic. You don’t have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.
Ingredients
Ingredient Checklist
• 2 tablespoons cooking oil
• 1 chicken (about 3 to 3 1/2 pounds), cut into 8 pieces
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 3 heads garlic, cloves separated
• 2 tablespoons flour
• 1 cup dry white wine
• 1 cup canned low-sodium chicken broth or homemade stock
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley
Directions
Instructions Checklist
• Step 1
Heat the oven to 400°. In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Cook the chicken until well browned, turning, about 8 minutes in all, and remove from the pot. Reduce the heat to moderate, add the garlic, and sauté until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes.
Step 2
Remove the pot from the oven and put it on a burner. Remove the chicken pieces from the pot. Over moderately high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth and the remaining 1/2 teaspoon salt and simmer until starting to thicken, about 3 minutes. Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.
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