Winter is all about comfort foods for me. But that doesn’t mean we can’t incorporate some elegance as well! Enter: braising. Braising is an underused cooking method, in my opinion. It’s pretty simple and always results in tender meat and sauces bursting with flavor.
I braised a whole chicken (cut into pieces) in a white wine and garlic sauce. The amount of garlic in this recipe might seem like over-kill, but I promise it’s not. And, I mean, is there really such a thing as too much garlic? I would argue no.
This is a great cooking method to try for tougher cuts of meat as well. The slow simmering and baking process will help tenderizer tougher cuts and pack them full of flavor.
Serve this dish over mashed potatoes or polenta for a hearty, comforting meal.
White Wine and Garlic Braised Chicken
- 1 whole chicken, cut in pieces
- 5 heads of garlic, crushed, peels removed
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1 cup sliced Portobello mushrooms
- 3 sprigs fresh rosemary
- 2 shallots, diced
- 2 tbls. Olive oil
- Salt and pepper to taste
- Preheat the oven to 350 degrees. In a large Dutch oven, heat 1 tablespoon olive oil over medium high heat.
- Season chicken with salt and pepper. When oil is hot, brown chicken 4 minutes per side. Set aside. (Unless you have a really large Dutch oven, you will probably have to brown the chicken in batches).
- Add another tablespoon of olive oil to the Dutch oven. Sauté shallot and garlic over medium heat until softened, 3 minutes.
- Add in wine and deglaze the pot. Add chicken broth and rosemary and bring to a simmer.
- Add chicken and mushrooms and bake in oven for 40 minutes, rotating chicken pieces occasionally, or until a thermometer inserted into the thickest part of the chicken reads 165 degrees.
- Remove Dutch oven from oven. Set chicken aside. If sauce is thin, whisk in 4 tablespoons of cornstarch slurry (equal parts cornstarch and water).
- Serve chicken over mashed potatoes or polenta with white wine sauce.