Ingredients:
3 large firm garlic heads, unsprouted
1 tablespoon olive oil
3 -4 lbs chicken, cut into serving pieces or 6 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground if possible
1 cup dry white wine or 1 cup dry vermouth
1/2 cup water or 1/2 cup unsalted chicken stock
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 bay leaves
1/4 cup chopped parsley
Directions:
Separate garlic into cloves. Add to a small pan of boiling water and simmer 1 minute. Drain and let cool. Remove the peel.
Add olive oil to a large nonstick skillet with a well-fitted lid. Bring to medium-high heat. Season chicken with the salt salt and pepper. Add chicken to skillet and cook, turning, until lightly browned on all sides, 6-8 minutes.
Add all remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer for at least 45 minutes or till garlic is soft.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.