INGREDIENTS:
- 3 tablespoons olive oil
- 4 chicken thighs (about 2-pounds)
- salt and fresh ground pepper, to taste
- 1 whole bulb of garlic, peeled, cloves separated
- 1 cup white wine (use a wine that you like)
- 3 tablespoons chopped fresh parsley
- 1 sprig fresh rosemary
INSTRUCTIONS:
- Heat olive oil in a large skillet.
- Add chicken and season with salt and pepper.
- Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side.
- Remove chicken from skillet and set aside.
- Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic.
- Carefully add wine to the skillet.
- Stir in parsley and add rosemary.
- Transfer chicken back to skillet.
- Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way through cooking. Add ¼-cup more wine if it looks too dry when you go to turn over the chicken.
- Remove from heat.
- Transfer chicken to serving dish and spoon the garlic sauce over the chicken.
- Serve.
Notes:
Serve with a side of vegetables and/or pasta.
Source: Diethood
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