Garlic Chicken in White Wine
Course: DinnerCuisine: FrenchDifficulty: Easy4
servings15
minutes45
minutesThis dish is so good and you can make it ahead of time and gently reheat it. This dish is so good, you could serve it for company. In cooler months, I would serve with polenta but cous cous worked great. Serving with sautéed Swiss Chard works as a perfect addition. A delicious sour dough baguette would also be perfect to soak up all the amazing pan juices.
Ingredients
4 bone in skin on chicken thighs
4 chicken drumsticks
1 teaspoon black pepper
2 2/3 teaspoon Kosher salt, divided
1/4 cup olive oil, divided
2 heads garlic, cloves peeled and smashed, about 24 cloves
1 cup dry white wine
1/2 cup drained jarred pimiento stuffed manzanilla olives
3 sprigs oregano, plus some finely chopped for garnish
2 sprigs fresh rosemary
1 lemon halved and divided
Sour dough baguette
Directions
- Preheat oven to 350. Sprinkle chicken with salt and pepper. Heat 2 Tablespoons olive oil in a large Dutch oven over medium high heat. Add the chicken, skin side down and cook undisturbed for 7-8 minutes until skin is golden. Flip the chicken and cook for 2 more minutes. Remove chicken to a plate and drain off all but 2 Tablespoons of the fat.
- Add remaining 2 Tablespoons of the oil and add the garlic cloves, cook 1 to 2 minutes until garlic is fragrant. Add the wine and cook, scraping the bottom of the pan and liquid is slightly reduced, about 1 minute.
- Return chicken skin side up to pan.Scatter olives, oregano sprigs and rosemary. Squeeze one half of the lemon and nestle in the middle of the pot. Sprinkle chicken with 1/4 teaspoon more salt.
- Bake in the preheated oven for about 25 minutes until an instant read thermometer reads 175 when inserted into the thickest part of the thigh.
- Serve on heated plates with cous cous, a green vegetable and some crusty bread.
