I am not sure that I can become a vegetarian…, I mean I try hard but I fail miserably every other day. I think the longest I lasted was 3 weeks. Then I remember I haven’t had garlic chicken in wine in a while and it’s over. The moment I think about it I can already smell the garlic hitting the hot olive oil and I just have to make it.
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 prefer it with the skin on because I pan sear it first to enhance the flavor and it also helps to keep the chicken extra moist. Whatever you do don’t skimp on the garlic and don’t skip on the browning.
Enjoy with a chilled glass of white wine -Florentina Style!
Garlic Chicken in White Wine Recipe
(serves 4 )
- 10 large garlic cloves -smashed with the side of a knife
- 1/4 c extra virgin olive oil
- 2 1/2 lb organic chicken -skin on
- 3/4 c grape tomatoes -sliced or quartered
- 1 c white wine
- 10 thyme sprigs -leaves only
- 1 bay leaf -dry
- 2 tbs fresh Italian parsley -minced
- 1/2 tsp sea salt + more to taste
- 1/2 tsp sweet paprika
- freshly cracked black pepper to taste -optional
1. Dry the chicken well and sprinkle with the sea salt and paprika on both sides. If using the breast cut it in 2 or 3 pieces.
2. In a wide enameled cast iron pot heat up 2 -3 tbs 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.
3. 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)
4. 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. Allow to simmer for 5 minutes then add in the tomatoes all around the chicken. Transfer the pot to the preheated 375F degree oven and allow to cook for 25 minutes or until the chicken is cooked through, golden crispy on top and the sauce has reduced and concentrated.
Serve with a nice drizzle of extra virgin olive oil on top, crusty garlic bread/ bruschetta and sprinkled with the fresh parsley.