Garlic Chicken with Sauvignon Blanc Sauce

We made it with Calivirgin Extra Virgin Olive Oil & Calivines Sauvignon Blanc

Servings: 4-6   |   Prep Time: 20 min   |   Total Time: 45 min

• 3 pounds bone-in, skin-on chicken thighs and/or breasts
• Salt and freshly ground black pepper
• 2-3 whole heads of garlic, 40 cloves separated and peeled
• 1 1/4 cups Calivines Sauvignon Blanc
• 6 large sprigs of fresh thyme
  1. Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.
  2. Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves.
  3. Heat 1 Tbsp Calivirgin Extra Virgin Olive Oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat. Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side. 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.
  4. Add the garlic and sauté until golden brown, about 4 minutes.
  5. Add Calivines Sauvignon Blanc wine, thyme, chicken, cook until done: Add the wine and the sprigs of thyme. Bring to a boil. Add the chicken pieces, skin-side-up. Reduce the heat to medium low.
  6. Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F.
  7. Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.
  8. If you want, you can thicken the sauce with a little flour, cornstarch, or cream. As it is, it works great over rice, egg noodles, or mashed potatoes. (Skip starches for low carb option.)

Sauvignon Blanc

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