Mistral's Chicken With Garlic
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13- to 4-pound chicken, cut into 8 pieces, at room temperature
- Salt and freshly ground black pepper
- 2tablespoons extra virgin olive oil
- 1tablespoon unsalted butter
- About 40 large garlic cloves
- ½cup dry white wine
- ½cup chicken stock or canned broth
Nutritional analysis per serving (4 servings)
779 calories; 51 grams fat; 15 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 54 grams protein; 1205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.
- Step 2
Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. sautéed shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.
- Step 3
Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, rice or sautéed potatoes.
Private Notes
Comments
This is a wonderful, simple version of Chicken with 40 Cloves of Garlic and it is a favorite of my family and the many guests we have served it to on Friday nights. I generally use all bone-in thighs. I do remove some of the fat after the chicken browns but keep plenty for the garlic. Be sure to let garlic cook for a full 10 minutes before adding stock & wine. At the end, I remove the chicken pieces and boil down the sauce, mashing some of the garlic cloves to thicken it. Marvelous with challah.
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