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Garlic Chicken with White Wine Sauce

image

A Simply Recipes reader, Ms. Annie M, sent us a garlic chicken recipe she found onEpicuriousthat looked so good we couldn't wait to try it. (Annie, by the way, knows how mortified I am by typos and thoughtfully points them out to me whenever she finds them on the site.) The recipe is basically chicken pieces and a lot of garlic cloves that have been browned in olive oil and braised in white wine with herbs. The catch is the garlic. We used 40 unpeeled cloves. Lest the sheer volume of garlic scare you off of this recipe, let me reassure you that the browning and braising mellows out the garlic significantly, so it ends up tasting a lot likeroasted garlic. Leaving the peels on the garlic is traditional in Mexican cooking, I imagine it may be in Spanish cooking as well? Not sure. But the peels do have flavor, much like the shells of shrimp. You don't eat them, but when the dish is done, the garlic just slips out of them. Absolutely delicious recipe, thank you Annie!

INGREDIENTS

  • 1 4-pound whole chicken, cut into eight parts
  • Salt and freshly ground black pepper
  • 2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled
  • Olive oil
  • 1 1/4 cup dry white wine, such as a Sauvignon Blanc
  • 3 large sprigs of fresh tarragon
  • 3 large sprigs of fresh thyme

METHOD

1 Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave peel on.

2 Trim the chicken pieces of excess fat. Pat them dry and sprinkle pieces generously with salt and pepper. Heat 3 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

3 Add a little more olive oil to the pan if necessary. Add the garlic and sauté until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 180°F for thighs and 170°F for breasts.

Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

Serve alone (low carb option) or with rice, noodles, baked or mashed potatoes.

White Chili

My friendSteve-Anna, who has been tempting me with tales of her white chili for years, finally sent me the recipe. It originally comes from theBeyond Parsley...

Tortilla Soup

Tortilla soup encompasses all the things I love best in Mexican cooking. Do you likesalsa?avocado? cilantro? fresh hot tortilla chips? Tortilla soup is like ...

Sweet and Sour Chicken

Please welcome guest authorJaden HairofSteamy Kitchenwho brings us another great Chinese-American classic, Sweet and Sour Chicken. ~Elise When Elise asked me...

Spicy Garlic Cashew Chicken

My father found this recipe (adapted from the New York Times) for chicken coated with cilantro, garlic, jalapeño, and cashews, and thought (rightly) that it ...

Spicy Chicken Nuggets (Chicharrones de Pollo)

We first encountered these spicy chicken nuggets in a special issue ofGourmet(Sept 2007) that focused on Latin American cuisine. "Chicharrones" (cracklings) ...

Spicy Chicken Drumsticks

We often cook all drumsticks or all thighs when we prepare chicken. We love the more flavorful dark meat and the fact that the chicken pieces all get done ar...

Smoked Paprika Roasted Chicken

I first experienced smoked paprika on a trip to New Zealand last year in a sweet potato soup. My host laughed as my eyes lit up with "Wow, what's in this?!" ...

Sesame-Orange Chicken

Here's a fun way to add a lot of flavor to breaded chicken breasts - cover them with orange marmalade, sesame oil, soy sauce and honey, and coat them with to...

Savory Chicken Drummettes

My father has had his thinking cap on. "It's football season. What your website readers need is something good to eat while drinking beer and watching the ga...

Rosemary Chicken Skewers with Berry Sauce

I've always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, pe...

Roasted Garlic Chicken

The trick to this tender, succulent roast chicken is the overnight brining. We usually roast chickens breast side down to ensure tender breast meat. But with...

Roasted Chicken with Carrots

My mother found this recipe in the weekend Wall St. Journal and we were all quite pleased with the results. The recipe comes from Orange County restauranteur...

Roast Chicken with Grapes

I've been roasting chicken this way for over 20 years. The grapes not only absorb the juices and flavor of the chicken, the chicken absorbs the sweet juice o...

Ricotta Stuffed Chicken

This ricotta stuffed chicken recipe is based on a recipe from a Weber grilling cookbook, and as such requires that you butterfly the chicken (makes it easier...

Red Chile Marinated Grilled Chicken

This is some of the best chicken I've ever eaten - grilled, roasted, baked, whatever. Juicy, spicy, tender, lipsmackin' good. Here's the deal, there are two ...

Parmesan Chicken

When we were kids, my mother used to make this Parmesan chicken that was so good we would fight for drippings, every last crumb. She would use boneless, skin...

Orange Marinated Chicken

The trick to quickly prepared meals is just a little foresight and planning. In this case you marinate the chicken pieces overnight, but once you take them o...

Moroccan Chicken with Lemon and Olives

A month ago or so I bought atagine, an earthenware cooking and serving pot, with which to experiment. My first foray into cooking with the tagine was with th...

Mom's Chicken Enchiladas

Ninety-five percent of the time when we have enchiladas, it is my mom's (amazingly good, incredibly awesome)cheese enchiladas. Once in a while however, she'l...

Martha's Chinese Chicken Salad

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Marc's Cashew Chicken

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Jerk Chicken

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How to Make Gravy

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My father found this recipe, by Philadelphia chef Marc Vetri, in the weekend Wall St. Journal and together we gave it a go. Dad's been feeling under the weat...

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Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It's just basic g...

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Herbed Roast Chicken

This is my father's favorite recipe for roasting a whole chicken. Adapted from a recipe by Jamie Oliver. One 5 lb. chicken Salt and freshly ground black pepp...

Grilled Lime Chicken with Black Bean Sauce

This recipe for grilled chicken, marinated in lime juice, and served with a cilantro infused black bean sauce comes from my dear friendSteve-Anna, who, by th...

Grilled Chicken with Tomato Tarragon Sauce

My friend Heidi H prepared this grilled chicken dish for me last month when I was visiting her and family in Massachusetts. It was absolutely delicious and I...

Ginger Chicken with Almonds

My friend Steve-Anna recently sent me this wonderful recipe for ginger chicken and claimed that it was one of her all time favorites. My father doesn't eat g...

Coq au Vin

Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I consulted recipes from several sourc...

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My parents experimented for 40 years before finally settling on this one chicken soup recipe. It is a variation of a Colombian recipe (Ajiaco) and is served ...

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INGREDIENTS

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I love visiting friends who are terrific cooks. I'm always learning something new. This delicious recipe comes via Heidi, mother of my three fairy godchildre...

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Inspiration for good food can be found anywhere, even Starbucks, where I had a delicious chicken salad sandwich recently. The key ingredients other than chic...

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My mother and father make the best chicken salad. It's a joint effort; dad assembles all of the ingredients, mom makes the dressing. There are a few things t...

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I've been begging my friendArturoto teach me how to make pozole for months now. The problem is that it is sort of like asking someone to make you "taco night...

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My father's childhood friends Dick and Doris came to visit us last week from Chicago (by train!) and brought the most wonderful gift - a copy of theMarshall ...

Chicken Piccata

Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results. Chicken piccata is nothing more than chicken...

Chicken Peanut Curry

The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott'sThe Curry Book. With a little less broth and a lot more chicken yo...