Recipe by Vicki Kaye
This is a delicious meal with many layers of flavor from the roasting of the wine, garlic, and herbs. Enjoy. I got this several years ago from the online recipes of Williams Sonoma.
Top Review by under12parsecs
This is incredibly easy and incredibly flavorful! I absolutely love the mellow garlic melding with the white wine and fresh herbs. The chicken stays perfectly moist and juicy. I stirred in a couple of tablespoons of heavy cream at the end instead of the butter because I discovered that I was out of butter at the last moment (how does one even run out of butter???). It was a gorgeous gravy that we mopped up with crusty bread, down to the last drop.
- 2 whole chickens, cut into 8 serving pieces (I use a combination of pre-packaged bone-in thighs, and half fryer cut-up)
- salt, and freshly ground pepper, to taste
- 44.37 ml extra virgin olive oil
- 40 garlic cloves, peeled
- 14.79 ml minced fresh rosemary
- 14.79 ml minced fresh thyme
- 2 lemons, zest of
- 59.14 ml white wine
- 177.44 ml chicken stock
- 44.37 ml unsalted butter, at room temperature, cut into pieces
Directions See How It's Made
- Pre-heat oven to 400 degrees.
- Season the chicken with salt and pepper. In a wide Dutch oven (I used a cast-iron skillet for later transfer to oven) over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
- Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
- Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
- Set the pan over medium heat and mash the garlic with the back of the spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside.
- (I made this a healthier version last night by adding the wine at the same time as the stock and just serving the dish with the whole garlic--minus the sauce and the butter at the end). It looked beautiful and was delicious.