Braised garlic chicken
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
This beauty made the cover of our 16th issue of ANNA Magazine! A delicately braised whole chicken... paired with an assortment of lovely, earthy, whole roasted garlic.
Ingredients
1 (4-pound) whole chicken, split and backbone removed
2 tablespoons extra virgin olive oil
2 tablespoons fresh chopped thyme, plus more for garnish
Coarse salt and freshly ground pepper, to season
1 whole head garlic
¼ cup white wine
½ cup chicken stock
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Preparation
Preheat oven to 350°F. Rinse chicken under cold water. Pat dry. Rub chicken with olive oil and thyme. Season with salt and pepper. In large Dutch oven, heat oil over medium-high heat. Cook chicken, skin side down, until browned and crisp, about 5 minutes. Flip chicken and cook until browned, about 5 minutes.
Add garlic, white wine and chicken stock. Cover and cook 45 to 50 minutes or until meat thermometer inserted in thigh registers 180°F. Transfer chicken to platter and tent with foil. Squeeze garlic out of skin and add to cooking liquid in dutch oven; whisk sauce and season with salt and pepper. Carve chicken and serve with sauce; garnish with thyme. Serves 4.
