Browned and Braised Chicken with Garlic and White Wine
Yield: 4 servings

Braising is a simple technique of cooking with liquid to impart a tender, juicy texture to the food. It also allows flavors from herbs ands spices to seep in. In this recipe, golden brown chicken is simmered in a succulent herbed white wine sauce and dotted with tender browned garlic cloves. A perfect dish for dinner parties -- it's easy on you, and makes an impressive presentation for your guests.

BROWNING
6-8 chicken thighs, drumsticks and/or wings, skin on
salt and pepper
2 tablespoons olive oil
15-20 garlic cloves, peeled and left whole

BRAISING
1 cup dry white wine
2 teaspoons dried thyme
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Pat dry the chicken parts with a clean kitchen towel; this ensures a nice even browning. Sprinkle each with a little salt and pepper.

Heat the oil in a large saute pan over medium heat. When the pan is hot but not smoking, place the chicken into the pan in one layer, being careful not to crowd the pieces. After 5-6 minutes, turn and cook another 5-6 minutes on the other side.

Remove the chicken from the pan and add the garlic cloves, cooking for 3-4 minutes, until lightly browned. Add the wine, thyme, sugar, salt and pepper; bring to a simmer. Place the chicken back into the pan and cook another 20-25 minutes, turning the chicken every 5 minutes or so. The chicken is done when there is no pink meat and the juices run clear.

Remove the chicken to a decoartive serving dish. Turn the heat up and simmer the sauce 1-2 minutes to reduce it slightly. Spoon the sauce and garlic over the chicken.

©2006 Copyright Alison Anton - All rights reserved.