I tried this recipe from epicurious as I was looking for recipes to use up my white wine. It was surprisingly easy to cook and delivered a very simple and delicious meal!
YIELDMakes 8 servings
- 2 3 1/2-pound whole chickens, each cut into 8 pieces
- 5 whole heads of garlic, cloves separated (about 70), unpeeled
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups dry white wine
- 6 very large fresh thyme sprigs
- Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
- Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
- Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
I have never actually tried French food, only this white wine chicken from a casual restaurant called Poulet. Did a quick search online and found this fab recipe.
Author: Julia Frey of Vikalinka
Recipe type: Main
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4-5 strips of bacon/pancetta, chopped
- 4 garlic cloves, thinly sliced
- 8 chicken pieces on the bone, thighs and legs
- 250g Cremini mushrooms, whole or halved
- 500ml/2/3 of a bottle Chardonnay
- 250ml/1 cup double/whipping cream
- salt & pepper to taste
- handful flat leaf chopped parsley
- Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
- Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
- Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
- Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
- Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
- Add cream and simmer for 10 minutes longer.
- Sprinkle with chopped parsley before serving.
- Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.