Sautéed Chicken With Garlic and Rosemary
A variation on the classic "chicken with 40 cloves of garlic" recipe, this tasty recipe is not nearly the overpowering mass of garlic that it would seem to the casual observer. Rather, much like the regular 40-cloves-of-garlic recipe, the garlic being kept intact prevents it from dominating the rest of the dish—while still lending it the pleasant and pungent flavor of garlic. Combine this with thyme, the elegant green of rosemary, and a delicious sauce with wine and chicken sauce which absorbs the garlic's flavor, and it makes for a beautiful, simple, and relatively easy meal. Served over rice or another grain to absorb the sauce, it only gets better. For personal consumption or as part of an elegant dinner, this recipe is sure to delight.
I have adopted this recipe from Bistro Cooking by Patricia Wells, a cookbook which I heavily recommend for its simple, pretty, and delicious meals.
- 3 lb chicken, (preferably small pieces, also providing small slits for the juice to infiltrate the flesh is good)
- 30 cloves (around 3 bulbs) garlic, (peeled but not chopped, minced, or crushed
- 3 tablespoons olive oil
- 1 tablespoon butter
- salt to season chicken and to taste
- pepper to season chicken and to taste
- 3 sections rosemary
- 1 teaspoon thyme
- 1/2 cup white wine
- 1/2 cup chicken stock
- Peel the garlic, and leave the resulting cloves intact. Season heavily the chicken with salt and pepper, and make them into smaller pieces, such as cutting chicken breasts into 3/4 sections. Preferably, also make small slices into them to allow the juice to seep in while cooking to flavor.
- Heat the olive oil and butter in a large skillet over high heat, and once very hot, sauté the chicken, on each side for 5 minutes until it is appropriately browned. Work in batches as necessary.
- Reduce heat to medium, add the garlic under the chicken, and sauté until it is lightly browned, around 5-10 minutes. Stir occasionally and often shake the pan during this process to prevent it from burning.
- Add the thyme, rosemary, white wine, and chicken stock. Reduce heat to low and cook, covered, during 15 minutes. Preferably serve over say, rice or potatoes to help soak up the sauce so that it is all used.
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