How to Braised Chicken With Garlic and White Wine

Braising helps to incorporate the flavors of the wine and garlic into the chicken. You can use minced garlic in place of the whole cloves - just use a little less since it will cook out more - depends on your personal taste for garlic. I prefer to use whole cloves when I have them on hand. They cook better and are also quite tasty after the braising.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2-3 lbs. chicken thighs
• 3-4 whole cloves of garlic
• 4 Tbsp. olive oil
• 1 cup dry white wine
• 3 tsp. dried thyme

1. Rinse chicken and sprinkle with salt & pepper.

2. Flatten whole garlic cloves slightly. Remove any loose papery stuff, but do not peel. If using pre-minced garlic, reduce amount by about half (hint: about 1/2 tsp. minced equals one clove) depending on your taste.

3. Heat 3 Tbsp. of olive oil in a skillet and brown chicken on all sides (about 10 minutes). Remove to a plate and cover to keep warm.

4. Add remaining oil and garlic to skillet. Saute garlic until golden (2-4 minutes).

5. Add wine, thyme to skillet and bring to a boil, scraping the bottom of the pan a bit.

6. Return chicken to skillet and reduce heat to medium. The sauce will not cover the chicken - this is ok. Cover and cook until chicken is cooked through.

7. Serve the chicken with the garlic and sauce drizzled over.

Tips & Warnings

• Goes great paired with roasted asparagus and a glass of the same wine you prepared the chicken with!