How to make it

  • Sprinkle chicken generously with salt and pepper.
  • Heat 4 tablespoons extra-virgin olive oil in heavy large pot or Dutch Oven over medium-high heat.
  • Add chicken skin side down, and brown on both sides, about 6 minutes per side. Transfer chicken to plate and cover loosely with foil.
  • Add remaining 2 tablespoons olive oil and garlic cloves to pot. Stir occasionally until garlic is golden brown, about 4 minutes. Add wine, broth and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, about 20 minutes. Season to taste with salt and pepper.
  • Transfer chicken to platter. Remove the thyme sprigs from the pot and dispose of them. Smash garlic cloves into sauce with a potato masher or remove and smash them in a mortar and pestle, and add them back to the pot. Add a bit of Wondra or flour while heating and whisking the sauce to make a gravy.
  • Serve the chicken with rice, mashed potatoes or pasta, pouring the gravy over all.

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