Garlic Chicken In White Wine Recipe
Fast forward to summer 2014. This is one of the recipes we salvaged from a couple of months ago when our site got hacked. So now we have a new website and though we lost our view counter and had to start over from nothing, I feel it’s for the best . After all we recovered this Garlic Chicken In White Wine Recipe which has to be the one thing I miss the most as a vegetarian wanna be. I still however cook meat for Batman and get high off the smell of seared meats and spices, give it a lick now and then… Hey, I never said I was perfect, and If you were in my kitchen while I was cooking this you would lick it too- just saying kids ! 😉
I just have to think of this dish and can already smell that garlic hitting the hot olive oil, oh heavenly !
This is a meal on its own. The only thing you need is some rustic bread to mop all those wine juices the chicken has cooked in. Better yet a piece of home-made garlic bread nicely charred on a cast iron griddle. Rustic cooking, simple, easy and so full of flavor.
You may use whatever chicken parts you like, I used to prefer bone in, skin on, but lately I’ve been using boneless skinless chicken thighs and it is now our favorite. It cooks much faster especially when you are pressed for time trying to put a nice meal on the table in the middle of the week; and honestly I feel I’m getting more for my money when I don’t pay for the bones and skin. Whatever tickles your fancy though, whatever you do don’t skimp on the garlic, and don’t skip on the browning. I feel this dish is mostly about the garlic, it would be simply boring without it !
- 12 large garlic cloves -smashed wt the side of a knife & peeled
- ¼ c extra virgin olive oil
- 2½ lb organic chicken thighs -boneless/skinless
- 1 c white dry wine + an extra splash for the winos
- ¾ c diced fresh tomatoes
- 10 thyme sprigs
- 1 bay leaf
- ¼ c flat leaf italian parsley roughly chopped
- sea salt to taste & black pepper to taste
- 1 good pinch sweet paprika
- Dry the chicken well on paper towels and sprinkle it generously on both sides with the sea salt and a pinch of paprika. The paprika will help with the browning.
- In a wide enameled cast iron pot heat up 2 -3 tbsp of the olive oil on medium low flame, just enough to coat the bottom nicely. Add the garlic cloves and sear them on low heat until golden brown all over making sure not to burn them. Remove from the pan set aside and reserve.
- Add the chicken pieces to the hot oil skin side down first and sear until golden brown on both sides. ( work in batches if necessary, don’t overcrowd the pan and add a little bit of oil in between batches if necessary)
- Remove the chicken and set it aside while you add the wine and scrape all the brown bits from the bottom of the pan. Add the chicken back to the pan together with the garlic, thyme and bay leaf. Cover with a tight lid and allow to simmer on low flame for 35 minutes. Add in the tomatoes all around the chicken. Partially cover with the lid and allow it to simmer and reduce for another 15-20 minutes or until the chicken is fork tender. You may transfer the pot to the preheated 375F degree oven uncovered after adding the tomatoes for the last 15-20 minutes of cooking. Both methods have been working out great for us, I just like to keep things simple so most of the times I will just finish it on the stove partially covered.
- Serve with a nice drizzle of extra virgin olive oil on top, crusty garlic bread/ bruschetta, freshly cracked black pepper sprinkled with the fresh parsley, and of course a glass of chilled white wine !
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