What’s not to love? Tender chicken and a rich, garlicky sauce make for a dinner that no one will forget. Don’t let the amount of garlic scare you!
Total Time: 1 hour, 10 minutes
1 Tbsp butter
2 Tbsp extra-virgin olive-oil
2-3 lbs roasting chicken, washed and cut into pieces
Salt, to taste
White pepper, to taste
4 Tbsp fresh rosemary
1 cup flour
Spice World Garlic
1 ¼ cups Spice World Ready-to-Use Minced Garlic or 1 ¼ cups Spice World Squeezable Garlic or 40 large cloves Spice World Peeled Garlic, minced or 40 large cloves Spice World Fresh Garlic, minced
1 cup dry white wine
4 cups chicken stock
2 cups heavy cream
Heat the butter and olive oil in a heavy skillet.
Season chicken with salt, pepper and rosemary. Toss in flour.
When the pan is hot, but not smoking, add chicken, skin down. Sauté until golden brown on both sides. Remove.
In the same pan, add Spice World Garlic and sauté until light brown. Add white wine and chicken stock. Return chicken to pan. Cover and simmer for 30 minutes.
Remove chicken and keep warm. Turn heat to high and reduce liquid by half. Remove to blender, add cream and puree sauce. Serve over chicken.