Serves 8
Total Time:
Here’s a delicious way to get chicken-soup benefits, plus loads of garlic, without suffering from garlic-breath later. The cooked garlic mellows in flavor and becomes so soft, you can spread it on a slice of bread like butter. And the chicken is moist and tender, making it a savory winter meal.
Ingredients
- 1 whole chicken (about 1½ pounds)
- 1 tablespoon butter
- 1 tablespoon grapeseed oil
- ¼ teaspoon unrefined salt
- 1/8 teaspoon ground black pepper
- 40 cloves of garlic, peeled
- ¾ cup fat-free, low-sodium chicken broth
- ½ cup dry white wine
Directions
- Rinse chicken, pat dry, and remove skin. If giblets and neck are inside the chicken, remove and discard or cook separately. Cut chicken into 8 pieces.
- Warm a 12” skillet over medium-high heat, then add butter and oil.
- Sprinkle salt and pepper over chicken pieces. Add half of the chicken pieces to the pan and cook for 4 minutes on each side. The chicken should be golden. Remove chicken from pan and cook remaining chicken the same way.
- Reduce heat to medium. Add garlic cloves and cook for 10 minutes, stirring occasionally, until the garlic is turning golden brown. Arrange both batches of chicken on top of garlic, then add broth and wine. Cover and cook 25 to 30 minutes or until the chicken is cooked through.
- Remove chicken from pan but keep it warm. Increase heat to medium-high and cook the remaining liquid for 10 minutes or until only about 1 cup of liquid is left.
- Serve with brown rice pilaf and whole-grain bread.
Last Updated: October 8, 2018
Originally Published: February 4, 2014
