This is a flavorful, easy, and healthy dish that my mother first introduced me to. While I wont be making this while I'm breastfeeding (see my post about garlic not agreeing with my daughter http://mommy-needs-her-coffee.blogspot.com/2009/09/why-i-hate-garlic.html) I look forward to when it can be a dinner staple again. Until then, I hope you all enjoy!
6 pounds chicken
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, low-sodium chicken broth
1 cup dry white wine
2 sprigs of rosemary
Diagonally cut French bread baguette
Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Repeat procedure with remaining pieces.
Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth, wine, and rosemary; cover and cook 25 minutes or until chicken is done.
Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread.
(serves about 8)
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