(Insert vampire joke here.) Garlic lovers will ADORE this recipe: 40 cloves of garlic slowly cooked in a white wine and butter sauce, served over deliciously browned chicken… it’s yum a million times over, and like lots of other recipes I’m proud to share on Sedimentality, it’s relatively fool-proof!
Serve with some crusty bread: you’re definitely going to want to eat the soft, tasty garlic cloves slathered on a little toast!
40-Clove Garlic Chicken
You will need:
1 chicken, cut into breast, thigh, and wing pieces (I suggest always cooking the chicken on the bone: it retains much more of its flavor. Ask your butcher to cut it for you if you’re a little intimidated with sectioning a whole bird, but of course, I have to encourage you to try!) 🙂
1/2 cup of white wine (a dry Chardonnay or not-too-grassy Sauvignon Blanc are my favorites)
40 cloves of garlic (give or take a few, who’s counting?) 🙂
1/2 cup chicken or vegetable stock
2 tablespoons olive oil
1. In a large pot or Dutch Oven set over medium-high heat, brown the chicken in olive oil. Make sure that the chicken is nice and browned before moving on to the next step.
2. Add the white wine, garlic, and stock. Salt and pepper.
3. Cover and let simmer for 25-30 minutes.
The end! I told you it was easy. Really, really, easy!
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