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1 tablespoon olive oil

1 tablespoon unsalted butter

1 fryer chicken cut into serving pieces

40 cloves of garlic, unpeeled

1/2 cup white wine

1/2 cup chicken stock or broth

salt and freshly ground pepper




Heat the olive oil and butter in a shallow casserole large enough to hold all the chicken pieces in a single layer.  Lightly brown the chicken in the hot fat for 5 minutes.  Remove pieces from the pan.  Spoon out excess fat if desired.


Saute the unpeeled garlic cloves until they become fragrant.    Pour in the wine and stock and deglaze the pan.  Place the chicken pieces on top of the garlic cloves, cover tightly and cook slowly for 15 minutes.  The juices from the leg pieces will run clear when completely cooked.


Lift chicken pieces to a warm serving platter.  Scatter on the garlic cloves, season the broth with salt and pepper, and spoon on juices.  Serve with rice or roasted potatoes.


Yield: 4 servings




Adapted from Patricia Wells' Bistro Cooking, (Workman Publishing, 1989)