Ingredients
2 tablespoons neutral oil
1 chicken (about 3 to 3 1/2 pounds), cut into 8 pieces
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt, divided
3 heads garlic, cloves separated and peeled
2 tablespoons all-purpose flour
1 cup dry white wine
1 cup low-sodium chicken broth or homemade stock
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Directions
1
Preheat oven to 400°F. Heat oil in a large Dutch oven over medium-high. Sprinkle chicken with pepper and 1/2 teaspoon salt. Cook chicken, turning occasionally, until well browned on all sides, about 8 minutes. Transfer chicken to a plate; set aside. Reduce heat to medium, and add garlic. Cook, stirring often, until beginning to brown, about 3 minutes. Sprinkle flour over garlic and stir until combined. Return the chicken to the pot, cover, and bake until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 15 to 20 minutes.
2
Remove the pot from the oven. Remove the chicken pieces from the pot and transfer to a serving plate. Place the Dutch oven over high heat, and whisk in wine; simmer for 1 minute. Whisk in broth and the remaining 1/2 teaspoon salt; simmer until starting to thicken, about 3 minutes. Remove from heat. Whisk in butter until melted, and pour the sauce over the chicken. Garnish with parsley.
Description
Bone-in chicken pieces are oven-baked with three whole heads of roasted garlic and served in a luscious white wine pan sauce for an easy, flavor-packed meal.