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Ingredients
- 6 small skin on, bone in chicken breasts (about 1.5kg)
- 1/2 tsp salt
- 3 tbsp olive oil
- 40 garlic cloves (about 4 heads) separated but unpeeled
- 3/4 tsp dried thyme or 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- fresh parsley, chopped (optional)
- Pat chicken dry with paper towels then sprinkle with salt. Heat a large, wide pot over medium. Add oil. Add half of chicken, skin-side down, and cook until golden brown, about 4 min. Flip and cook another 2 min. Remove to a plate and repeat with remaining chicken. Return all chicken and any juices to the pot. Stir in garlic cloves and herbs. Season with fresh pepper. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked, about 25 min.
- Remove chicken and half of garlic to a platter and cover loosely with foil. Remove remaining garlic to a cutting board. Pour wine into pot and increase heat to medium-high. Boil, scraping up any browned bits from pan bottom into sauce. When wine is slightly reduced, about 3 min, add broth and 1/2 cup water.
- Continue boiling until sauce is reduced to 1 cup, about 10 min. Meanwhile, peel and mash garlic on cutting board. Whisk garlic into sauce. Remove bay leaves, then drizzle sauce over chicken. Serve with bread and squeeze out remaining garlic onto the bread. Garnish with parsley.
- 559 calories
- 60 g protein
- 10 g carbohydrates
- 29 g fat
- 1 g fibre
- 552 mg sodium
User comments (3)
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Excellent recipe. A quick & easy chicken dish I plan to serve again next time I have company. My dish looked just like the picture except I added my cooked carrots & snow peas on my platter. The only change I made was to thicken the sauce a little using flour & water just so it wasn't runny. This one is going in my recipe box. Thanks Chatelaine.
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still not sure after reading this recipe which by the way I am going to try - why it is necessary to use bone in chicken!!
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I loved, loved, loved this recipe. Definitely going to be a family favourite. I used a bit more fresh thyme then they called for. Glad I did! To answer the above question about why use bone in chicken...I think because you can't get boneless with the skin on. The skin adds flavour and helps with the sauce. I may be wrong but I think this is the reason.
