Garlic Chicken with White Wine Sauce

01Method

1. 1

   Trim away any excess fat from the chicken pieces and season lightly with salt. Set aside at room temperature while you prepare the garlic.

2. 2

   Gently crush each garlic clove with the flat side of a heavy knife — just enough to split the skin — then peel all the cloves.

3. 3

   Pour the olive oil into a Dutch oven or a large heavy-bottomed pot with a tight-fitting lid and place over medium-high heat. In batches, sear the chicken pieces on all sides, about 2–3 minutes per side, without moving them until a crust forms. Use tongs to turn and transfer the browned pieces to a plate.

4. 4

   Add the garlic cloves to the same pot and cook, stirring occasionally, until golden, about 4 minutes.

5. 5

   Pour in the wine, add the thyme sprigs, and bring to a boil. Nestle the chicken pieces skin-side up in the pot, reduce the heat to medium-low, cover, and simmer until cooked through, about 20–25 minutes. The chicken is done when an instant-read thermometer inserted in the thickest part reads 160–165°F.

6. 6

   Taste the sauce and adjust seasoning with salt and pepper. Arrange the chicken on a serving platter and spoon the garlic sauce over the top. If desired, thicken the sauce with a small amount of flour, cornstarch, or cream. Serve over rice, egg noodles, or mashed potatoes.