And if you love garlic, this is the meal for you.
You're going to need a dutch oven or a big pan with a lid.
- about 8 pieces of chicken. I used thighs.
- 4 tablespoons of oil
- salt and pepper
- 20 cloves of garlic. It sounds like a lot but it's not, trust me.
- 1.5 cups white wine (I use cheap chardonnay)
- 3 teaspoons of Italian seasoning
- Heat the oil over medium heat.
- Season the chicken with salt and pepper.
- Brown the chicken on all sides.
- Remove the chicken from the pan.
- Smash the garlic with the flat side of your chef's knife.
- Add the smashed garlic to the oil and lightly brown. Don't let it burn because it'll taste bitter.
- Then add the Italian seasononing and white wine.
- My favorite part: Deglaze the pan with the liquid. That means scape all of the bits of chicken and garlic from the bottom of the pan using the wine with a wooden spoon or a rubber spatula.
- Add the chicken back to the pot, reduce to a simmer, and cover the pot with a lid for 20 minutes.
Recipe was adapted from the cookbook "A Decade of Cooking; The Costco Way." The recipe was called "Gilroy's Finest Saucy Garlic Chicken."