I usually cook a whole chicken because that’s how chicken usually comes at a farmers’ market. This recipe can also be made with all thighs or all boneless, skinless chicken breasts. Adjust the cooking time. If the chicken is large (4 to 5 pounds), I cut each breast half in 2 short pieces. Leave out the garlic if you want. 

By / Photography By E. S. Bruhmann | April 19, 2018

Ingredients

  • 2 tablespoons olive oil
  • 1 whole (3- to 4-pound) chicken, cut into 8 to 10 pieces
  • Salt and pepper
  • 2 tablespoons very finely chopped garlic
  • 1 cup dry white wine
  • 1 cup chicken stock or broth
  • 2 tablespoons chopped fresh chives, parsley, basil and/or oregano

Instructions

Preheat oven to 400°F. 

Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken generously with salt and pepper and place in skillet, skin side down. Cook until skin is brown, 5 to 6 minutes. Turn chicken and brown again. Transfer to a baking pan and place in the oven. 

R Return skillet to stove on medium heat. Add garlic and cook, stirring, until soft, a minute or 2. Add wine and stir to loosen brown bits on the bottom of the pan. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. 

Add chicken stock and simmer to reduce the liquid to about 1/2 cup. Add a handful of fresh chopped herbs, seasoning with salt and pepper if necessary. When chicken has cooked through (about 20–30 minutes), serve it with a drizzle of pan liquid. Serves 6 or so.

Ingredients

  • 2 tablespoons olive oil
  • 1 whole (3- to 4-pound) chicken, cut into 8 to 10 pieces
  • Salt and pepper
  • 2 tablespoons very finely chopped garlic
  • 1 cup dry white wine
  • 1 cup chicken stock or broth
  • 2 tablespoons chopped fresh chives, parsley, basil and/or oregano
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