Adapted from chicken with garlic recipe in Silver Spoon cookbook.
3 tbsp olive oil
1 tbsp butter
1 chicken, cut into pieces
1 garlic bulb, separated and peeled
5 tbsp dry white wine
salt and pepper
Take one chicken and cut into 2 thighs, 2 drumsticks, 2 drumettes and wings, and 2 breast (with bone). Set aside chicken back for chicken stock. Or go to the market and buy the pieces separately.
Heat the butter and olive oil over medium-high heat in a pot or frying pan large enough to accommodate all chicken pieces. Add dark meat skin side down first and fry for a few minutes before adding chicken breasts. Turn pieces over frequently, for about 10-15 minutes until golden brown.
Add garlic and cook until garlic turns a nice golden brown.
Generously salt chicken pieces.
Add plenty fresh ground pepper.
Add white wine. Yes, that is a mini bottle. I get them from Safeway – 6 for like $8 bucks – prevents me from wasting wine if I had to buy the 750ml bottle. Or for those times where I wish I had that 2 tbsp of white wine the recipe calls for.
Cook off wine for a few minutes, give it a quick stir, lower the heat, cover pot with lid, and slow simmer for 25-30 minutes. Once it’s done, strain the garlic leaving the sauce for the chicken.
Arrange chicken on a plate and pour over sauce.
Things to watch out for.
- Don’t brown the chicken over too high heat.
- Don’t be stingy with the salt.
- Slow simmer; not high simmer .
Dinner is served!