This is the best Smitten Kitchen recipe of all time, probably.
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Yield: 4 servings.
3-4 pounds of chicken, we prefer thighs and drumsticks.
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
40 large garlic cloves
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
Season chicken liberally with salt and pepper. Place a 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.
Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan. Some extra wine and stock is OK.
Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more.
Note: I found that it's better if it cooks in the broth even longer than that, even up to an hour.
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Yield: 4 servings.
3-4 pounds of chicken, we prefer thighs and drumsticks.
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
40 large garlic cloves
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
Season chicken liberally with salt and pepper. Place a 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.
Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan. Some extra wine and stock is OK.
Note: I found that it's better if it cooks in the broth even longer than that, even up to an hour.
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