Prep 10 mins
Cook 35 mins
Very easy to make, very tasty and very refreshing. Buy ready peeled garlic for this recipe.
- 3 tablespoons plain flour
- 1⁄4 teaspoon cayenne pepper
- 4 chicken breasts
- 4 tablespoons olive oil
- 20 cloves garlic (halved with the green core removed)
- 1 bay leaf
- 450 ml chicken stock
- 4 tablespoons dry white wine
- chopped fresh parsley (to garnish)
- salt and pepper
- Put about 2 tbsp of the flour in a bag and season to taste with cayenne pepper, salt and pepper.
- Add a chicken piece and shake until it is lightly coated with the flour, shaking off the excess.
- Repeat with the remaining pieces, adding more flour and seasoning if necessary.
- Heat 3 tbsp of the olive oil in a large frying pan.
- Add the garlic cloves and fry for about 2 minutes, stirring, to flavour the oil.
- Remove with a slotted spoon and set aside.
- Add the chicken pieces to the pan, skin side down, and fry for 5 minutes, or until the skin is golden brown.
- Turn and fry for a further 5 minutes, adding an extra 1-2 tablespoons of oil if necessary.
- Return the garlic to the pan.
- Add the bay leaf, chicken stock and wine and bring to the boil.
- Lower the heat, cover and simmer for 25 minutes, or until the chicken is tender and the garlic cloves are very soft.
- Using a slotted spoon, transfer the chicken to a serving platter and keep warm.
- Bring the cooking liquid to boil, with the garlic, and boil until reduced to about 250ml plus 2 tbsp.
- Adjust the seasoning, if necessary.
- Spoon the sauce over the chicken pieces and scatter the garlic cloves around.
- Garnish with parsley and serve.