This recipe is brought to you by our friend and cast-iron lover @saltandsuch. Check out her instagram here: @saltandsuch and her blog here: saltandsuch.com
This is adapted from the New York Times Cooking recipe, which is from the book the American Gourmet. It’s a dish that brings the nostalgia of deluxe casserole cooking. I love dishes that can be made in one pan. This is definitely a great one to make in the Victoria Cookware 12” skillet. Perfect for an intimate dinner for 2-4, served with white wine and some French baguette to mop up the garlic sauce. ~ @saltandsuch
Easy Garlic Chicken w/ White Wine by @Saltandsuch
- Prep Time: 30m
- Cook Time: 1h 30m
- Total Time: 2h
- Serves: 4
- Category: Baked, Dutch Oven, Gluten Free, Healthy, Skillet
Ingredients
- 1/4 cup Olive oil
- 4 Chicken legs and thighs (preferably with skin on)
- 1 Shallot, finely chopped
- 40 Cloves of garlic, peeled
- 10 Sprigs of fresh thyme
- 1 teaspoon Dried tarragon
- 1/2 cup Dry white wine
- 1/2 teaspoon Grated nutmeg
- Salt and pepper
Instructions
- Preheat the oven to 375 degrees F.
- In a shallow dish, coat the chicken with a little bit of olive oil. Season with salt and pepper.
- In a 12” iron skillet, brown the chicken on both sides over high heat. Remove from heat and spread the rest of the ingredient on top of the chicken.
- Cover with foil then bake for 90 minutes.
- Serve the chicken with the juices and some bread. Best to mash the garlic in the sauce before serving.
Wow. This looks and sounds so delicious and easy. And your skillets look so awesome. Will give this a try on the weekend!
Betty
We had this tonight for dinner and we both loved it. Easy to prepare and great taste. Will definitely cook this again.