Gilroy's Finest Saucy Garlic Chicken

Lynnda Cloutier


This one is wonderful, with a nutty garlic flavor.Source: Unknown

pinch tips: How to Brown Chicken




1 chicken, cut into 8 pieces, 4 lbs
salt and pepper
olive oil
40 cloves garlic or peeled garlic or 10 tbswp. chopped garlic
1 1/4 cups dry white wine
3 tbsp. chopped fresh italian parsley
3 sprigs fresh thyme
2 srpgis fresh tarragon
cooked rice or linguine, for serving

Directions Step-By-Step

Generously season chicken with salt and pepper. Heat 3 Tbsp. oil in large heavy skillet with lid over medium heat. brown chicken pieces on all sides, working in batches if needed. When browned, remove and set aside.
Gently press garlic with flat side of knife to slightly break cloves. Remove peel. Add a little more oil to skillet if needed. Add garlic and saute til golden, about 4 minutes. Don't burn. If using chopped garlic, lightly saute just til warm. Add wine and herbs. Bring to a boil
Return chicken to pan and reduce heat to medium low. Cover and simmer, turning pieces every few minutes, til chicken is cooked through, about 30 minutes. Transfer chicken to serving dish. Spoon garlic sauce over all. Serve with rice or linguine. Serves 4 to 6

About this Recipe

Course/Dish: Chicken