Garlic Chicken
1- chicken, cut up as for frying or 6-8 chicken thighs (dark meat is best for this recipe)
Salt
Pepper
1/2 stick of butter
1/2 cup olive oil
2-3 heads of garlic crushed or chopped
1/2 cup white wine
Generously salt and pepper chicken. Heat oil and butter in heavy skillet. Add chicken and saute uncovered for about 30-40 minutes.. Turn as needed so all sides have a golden brown crust. When chicken is cooked, add garlic ( let the garlic cook for about 1 minute) add wine. Immediately cover and simmer for about 15 minutes.
Tips:
1- chicken, cut up as for frying or 6-8 chicken thighs (dark meat is best for this recipe)
Salt
Pepper
1/2 stick of butter
1/2 cup olive oil
2-3 heads of garlic crushed or chopped
1/2 cup white wine
Generously salt and pepper chicken. Heat oil and butter in heavy skillet. Add chicken and saute uncovered for about 30-40 minutes.. Turn as needed so all sides have a golden brown crust. When chicken is cooked, add garlic ( let the garlic cook for about 1 minute) add wine. Immediately cover and simmer for about 15 minutes.
Tips:
- I typically use chicken thighs, as the dark meat is choice for this recipe
- Salt and pepper chicken a day in advance, refrigerated of course, but take out about 30 before cooking.
- Vermouth can be use instead of wine
- Jared garlic is not recommended, it's worth the extra work to use fresh garlic
- After simmering for 15 minutes, take off heat- keep covered and let it rest for about 20 minutes.
- Serve with mashed potatoes and some good hot bread for sopping up the sauce