Intro to Cooking: Garlic Chicken with White Wine Sauce

I love to cook. I find it so relaxing and fun – it’s one of the best stress relievers for me. But when I’m really busy, I tend to stick to the same few recipes. And that gets boring. I make a lot of chicken, and usually I do a simple lemon chicken recipe that I learned from my grandma. That’s great, but I’m tired of that flavor. This week, I decided to try something new: garlic chicken with white wine sauce.
The best part about this recipe is the fact that it’s one of those dishes that sounds super gourmet, but isn’t tough to make at all. It requires a few more steps and ingredients than my typical lemon chicken, but it’s totally worth it. This recipe is perfect for a weekend evening when you have plenty of time to set aside for cooking, and it makes 4-6 servings, so it’s especially good if you have friends to share it with.
Garlic Chicken with White Wine Sauce
What you’ll need:

  • About 3 pounds of chicken (I recommend boneless, skinless chicken breasts)
  • Salt and black pepper
  • 2 whole cloves of garlic, with cloves separated but not peeled
  • Olive oil
  • 1 1/4 cup white wine
  • 3 large sprigs of fresh tarragon
  • 3 large sprigs of fresh thyme

How to make it:
1. Lightly smash the garlic cloves with the side of a knife, just enough to break the cloves. Leave the peel on (to keep the garlic from cooking too quickly).
2. Pat the pieces of chicken dry and sprinkle them generously with salt and pepper. Heat 3 Tbsp olive oil in a large thick-bottom pan (with a tight fitting cover) on medium high. Brown the chicken pieces on all sides, working in batches if all the chicken won’t fit in the pan at once. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.
3. Add a little more olive oil to the pan if necessary. Add the garlic and sauté until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes.
Garnet is a student at Columbia University in New York City. She is “that person” who starts dancing at a party when everyone else is standing around, and if there were a Facebook stalking Olympics, she would be a gold medalist. She also loves cheesy 90s music, and almost died of happiness when Vanilla Ice retweeted her. Once. Follow her on Twitter @garnethenderson.

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