Here is an easy weeknight dinner idea from the great Maine food blog From Away. The first time I made this recipe I followed the directions to a tee but then next time I switched out chunks of boneless chicken breasts for the skin-on chicken thighs and added rosemary to the thyme and love these results even more. This version is definitely a keeper.
When looking at the ingredient list don’t let all of the garlic scare you. Yes you use two full heads of garlic but the cooked garlic infuses the chicken with a slightly sweet and mellow flavor that makes this dish so good. The sauce is so tasty that you are going to want to enjoy every bit of it so serve the chicken alongside orzo or egg noodles. Yum.
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 boneless, skinless chicken breasts, each cut into 3 pieces
Salt and freshly-ground black pepper
2 heads of garlic, separated and peeled
2 tablespoons flour
¾ cup white wine
1 cup low-sodium chicken broth
2 teaspoons fresh minced thyme leaves
1 teaspoon fresh minced rosemary
2 tablespoons butter
- Preheat oven to 400.
- Season the chunks of chicken on all sides with the salt and pepper.
- Heat the oil in a large Dutch oven set over medium high heat.
- Add the chicken and turning the pieces as needed, cook until lightly browned on all sides. Transfer the chicken to a plate.
- Reduce heat to medium, then add garlic and cook, stirring regularly, until it begins to brown.
- Add the flour to the pot, stir to coat, then return chicken pieces to the pot.
- Transfer the pot to oven and bake for 15 minutes.
- Remove pot from the oven and return to stove top.
- Transfer the chicken pieces back out of the pan to a new plate.
- Turn burner to medium-high and whisk in the wine, making sure to scrape all of the crusty bits off the bottom of the pan.
- Add the chicken broth, thyme and rosemary, reduce the heat and simmer until sauce thickens, about five minutes.
- Remove from heat, and swirl in butter. Taste and adjust salt and pepper if needed.
- Return the chicken to the pan to re-warm and coat with the sauce before serving.
- You can make the chicken ahead of time then keep it warm over low heat until ready to serve.