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Categories:
cooking oil chicken salt fresh ground black pepper garlic flour white wine chicken broth butter parsley
Viewed: 82 - Published at: 2 years agoIngredients
- 2 tablespoons cooking oil
- 1 chicken (about 3 to 3 1/2 pounds), cut into 8 pieces
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 heads garlic, cloves separated
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Method
- Heat the oven to 400°. In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 12 teaspoon of the salt and the pepper. Cook the chicken until well browned, turning, about 8 minutes in all, and remove from the pot. Reduce the heat to moderate, add the garlic, and saute until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes.
- Remove the pot from the oven and put it on a burner. Remove the chicken pieces from the pot. Over moderately high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth and the remaining 12 teaspoon salt and simmer until starting to thicken, about 3 minutes. Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.
- Menu Suggestions: There's plenty of luscious, garlicky sauce here. Take advantage of it with mashed potatoes, egg noodles, or rice.
- Wine Recommendation: This simple Gallic dish will work well with a rustic red wine from the south of France. Look for lesser-known, good-value bottles from Corbieres or Minervois, or a more serious, tannic wine from Cahors.
