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Food traditionnel

Rustic Garlic Chicken

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Rustic Garlic Chicken
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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. 


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


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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