Garlic Chicken

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holroydmelinda

Prep Time

0
min.

Total Time

1
hr.

30
min.

Servings

What You Need

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1 Tbsp. butter
1 Tbsp. olive oil or vegetable oil
4 lb. chicken parts, rinsed and dried
1/2 cup canned chicken broth
1/2 cup dry white wine
40 garlic cloves, unpeeled (about 3 heads)
1 tsp. oregano
1 tsp. thyme
3/4 tsp. marjoram
3/4 tsp. savory (optional)
1/2 tsp. black pepper

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Make It

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Preheat oven to 375 degrees F. In a large skillet over medium-high heat, warm the butter in the oil until the butter is melted. Add half of the chicken and cook until golden brown, about 10 minutes. Repeat with the remaining chicken. Transfer the chicken to a large casserole, Dutch oven, or deep baking dish.
Pour off about 1 Tbsp. fat from the skillet. Add the broth, wine, garlic, oregano, thyme, marjoram, savory, and pepper to the skillet. Bring to a boil, scraping up any browned bits from the bottom of the pan. Pour the contents of the skillet over the chicken. Tightly cover the casserole with foil and/or a lid.
Bake until the garlic is completely softened and chicken is cooked through, 45 minutes to 1 hour.

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Notes

The soft garlic cloves make a delicious spread to serve on bread. Squeeze the cloves in their skins from the smaller end, and the soft garlic will squirt easily out the stem end.

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