How to make it

  • Preheat oven to 400degrees
  • Wash and dry chicken pieces and season well with salt and pepper.
  • Brown chicken in a dutch oven (oven safe) or similiar pan. Brown for about 5 minutes per side. Don't crowd the pan, you may have to do in 2 batches. When all the chicken is browned, remove from pan and set aside.
  • Add 1/2 of wine and chicken stock to pan to deglaze pan.
  • Drop in garlic and let cook for 2-3 minutes.
  • Add in herbs, lemon zest and 2 TBS butter.
  • Cook for another minute
  • Add chicken back to pan. Cover and place in oven for 40 minutes.
  • Uncover and baste chicken with juices in pan. Make sure you have lots of juice, if not, add a little more chicken stock.
  • Continue to bake uncovered for another 20 minutes-chicken juices should run clear.
  • Remove chicken from pan to a nice platter and cover with foil to keep warm.
  • Set your pan on the stovetop on medium heat. Mash garlic as fine as you would like it. I used a potato masher and it was the size of rice.
  • Add the wine, chicken stock and remainder of butter. (I also added some Penzeys Arrowroot to my stock as a thickener). Let this simmer for a few minutes.
  • Serve this gravy with the chicken.
  • Suggestion: Bake red potatoes while chicken is cooking as well as any extra garlic. This gravy over the creamy red potatoes is great!

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