Braised Chicken & Garlic in Wine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 4-pound Roasting Chicken1 tablespoon Creole Seasoning2 tablespoons Extra Virgin Olive Oil35 cloves of Garlic2 cups Dry White Wine2 cups Chicken Broth2 teaspoons Dry Thyme (or two sprigs of fresh)1 sprig Fresh Rosemary (optional)
Preheat oven to 375 degrees.
Cut chicken into serving pieces (or purchase pre-cut) and season all over with creole seasoning. Salt and pepper is fine if you don't have creole seasoning, but the creole seasoning adds a little more depth of flavor.
Heat olive oil in a dutch oven on medium high heat. Add chicken and brown all over. It may be necessary to do this in two batches. Remove chicken and add the whole garlic cloves, stirring frequently to brown and soften. Add the wine to deglaze the browned bits from the bottom of the pot, scraping to loosen. Simmer/boil for 3-5 minutes.
Add the chicken broth and herbs. Return to a boil.
Layer chicken pieces back into the pot. Light meat should be on the bottom. Liquid will not completely cover the chicken - that's okay. Cover the pot and place in preheated oven for about 45 minutes.
After chicken has been removed and served, you may skim fat from the surface of liquid to cull additional fat calories.
Makes about 6 cups of sauce/herbs/garlic. One serving is a generous 1/2 cup.
***IMPORTANT CALORIE CALCULATION NOTE!***
The chicken has been omitted from the calorie calculations for your convenience - some of us prefer dark meat while others prefer light. With differing calorie calculations, I felt it best to leave it for you to decide.
Number of Servings: 12
Recipe submitted by SparkPeople user JAZZLEBUG.
Cut chicken into serving pieces (or purchase pre-cut) and season all over with creole seasoning. Salt and pepper is fine if you don't have creole seasoning, but the creole seasoning adds a little more depth of flavor.
Heat olive oil in a dutch oven on medium high heat. Add chicken and brown all over. It may be necessary to do this in two batches. Remove chicken and add the whole garlic cloves, stirring frequently to brown and soften. Add the wine to deglaze the browned bits from the bottom of the pot, scraping to loosen. Simmer/boil for 3-5 minutes.
Add the chicken broth and herbs. Return to a boil.
Layer chicken pieces back into the pot. Light meat should be on the bottom. Liquid will not completely cover the chicken - that's okay. Cover the pot and place in preheated oven for about 45 minutes.
After chicken has been removed and served, you may skim fat from the surface of liquid to cull additional fat calories.
Makes about 6 cups of sauce/herbs/garlic. One serving is a generous 1/2 cup.
***IMPORTANT CALORIE CALCULATION NOTE!***
The chicken has been omitted from the calorie calculations for your convenience - some of us prefer dark meat while others prefer light. With differing calorie calculations, I felt it best to leave it for you to decide.
Number of Servings: 12
Recipe submitted by SparkPeople user JAZZLEBUG.
Nutritional Info Amount Per Serving
- Calories: 62.5
- Total Fat: 2.5 g
- Cholesterol: 0.8 mg
- Sodium: 433.5 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.2 g
- Protein: 0.8 g
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