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Garlic Chicken with White Wine Sauce
Garlic Chicken with White Wine Sauce
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
One-Pot Chicken with 40 Cloves of Garlic: Savory chicken braised in white wine sauce with fragrant thyme and garlic.
Ingredients:
  • 3 pounds (1.4 kg) bone-in, skin-on chicken thighs and/or breasts
  • Salt and freshly ground black pepper
  • 2-3 whole heads of garlic, cloves separated (40 cloves), peeled
  • Extra virgin olive oil
  • 1 1/4 cups (300 ml) dry white wine, such as a Sauvignon Blanc (can sub with chicken stock and a teaspoon of lemon juice)
  • 6 large sprigs of fresh thyme
Instructions:
  • Prepare the chicken: Remove any excess fat from the chicken pieces and season with a sprinkling of salt. Allow the chicken to sit at room temperature as you peel the garlic.
  • Peel the garlic cloves by gently smashing them with the side of a heavy chef's knife to crack the cloves, then remove the peel.
  • Sear the chicken: In a Dutch oven or large thick-bottom pan with a tight-fitting lid, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken pieces in batches, about 2 to 3 minutes on each side. Allow the chicken to sit without moving until browned, then use tongs to flip and brown the other side. Remove from the pan once browned.
  • Heat up some oil in a pan, then toss in the garlic and cook until beautifully golden brown, which should take around 4 minutes.
  • Pour in the wine and thyme sprigs, bring to a boil. Place chicken pieces skin-side-up in the pot. Cover and simmer on medium-low heat for 20-25 minutes until chicken reaches 160-165°F internal temperature.
  • Season the chicken with salt and pepper, then spoon garlic sauce over it. If desired, thicken the sauce with flour, cornstarch, or cream. Enjoy over rice, egg noodles, or mashed potatoes. Omit starches for a low-carb option.

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