Garlic Chicken White Wine Recipe
Are you ready for the best garlic chicken white wine sauce of your entire life ? I know it sounds like I’m bragging, but honestly kids this is one of the tastiest meals I make, on repeat at the shack, rain or shine.
This extra garlicky chicken white wine has to be the one thing I miss the most as a vegetarian wanna be. I of course still cook it for my man and get high off the smell of seared meats and spices, give it a lick now and then, you know… 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 ! 😉
Perfectly seared chicken tights smothered with lots of roasted garlic and thyme in the most insane white wine sauce you can dream of. Fresh crusty bread on the table to mop of every drop of that goodness.
I just have to think of making this chicken white wine recipe, and can already smell that garlic hitting the hot olive oil, oh heavenly !
This is really a meal on its own. The only thing you need to remember is to pick up that fresh rustic bread to mop all those wine juices the chicken has cooked in. Better yet make some home-made garlic bruschetta nicely charred on a cast iron griddle. Rustic cooking, simple, easy and so full of flavor.
You may use whatever chicken parts you like in this. 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. Also healthier which is a big plus around here.
Whatever tickles your fancy though, whatever you do just don’t skimp on the garlic, and don’t skimp on the browning. I feel this dish is mostly about the garlic, it would be simply boring without it ! And the thyme, the fresh thyme that permeates the chicken white wine as it cooks down together with the roasted garlic. Forget about it !
You can most definitely make this chicken white wine on the stove top if you like, but if you are after an intense sauce reduction with a little golden caramelization on top of the chicken, then the oven is your best friend. Just let it do its thing until the sauce reduces to your liking. You can see the photo above with more sauce and the one below as a more reduced version.
- 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
- Preheat your oven to 375″F
- 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. Make sure you add enough wine to come up ¾ of the way up the sides of the chicken. Bring to a simmer and allow it reduce for 5 minutes.
- Cover with a tight lid and transfer to the preheated oven for 40 minutes.
- After 40 minutes remove the lid and add in the tomatoes. Cook an additional 20 minutes or until the chicken is fork tender and the sauce has reduced to your liking.
- 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 !
P.S. This Salvadorian Chicken in White Wine recipe <—-Insane !!