It’s been a month or so since I’ve blogged what with the holidays and all I used my favorite recipes to make life less stressful.
But, here we are today a couple of weeks into the New Year and I’m finding new recipes that I’m ready to try.
This paleo Garlic Chicken with White Wine recipe is easy and, if you prefer, you can use water and a little bit of lemon juice to replace the white wine.
This recipe will use 2 heads of peeled garlic. Yes! I love garlic and can assure you that you will not have garlic breath after you eat this meal since the garlic is cooked well.
The chicken will be browned on both sides in olive oil to as crispy as you’d like it to be.
Once the chicken is browned, you’ll be taking it out of the Dutch Oven pot and setting it aside then adding those garlic cloves that you diligently peeled and browning them. They will taste scrumptious!
Next you’ll add the chicken back into the pot with the garlic along with the rest of the ingredients and allowing it to simmer for approximately 25 minutes.
Easy, no? Here’s the recipe ~
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 whole heads of garlic, peeled
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1.5 teaspoons dried thyme
- Prepare the chicken by trimming the extra fat from it and lightly salting it.
- Peel the garlic and trim off the ends.
- In a Dutch oven, heat the olive oil on medium heat.
- When the olive oil is hot, add the chicken (skin side down) until it’s browned then turn over and brown on the other side.
- Remove the chicken from the Dutch oven and set it aside.
- Add the garlic to the hot oil in the Dutch oven and saute until browned.
- Add the wine, thyme and the chicken (skin side up) and bring to a simmer.
- Cover the Dutch oven with its lid and simmer on low for approximately 25 minutes or until the chicken is cooked through.
- Season with additional salt (if needed) and pepper to taste.
Now ~ sit down and enjoy this delicious meal. I served my chicken with a slice of avocado and stir fry veggies.
The original recipe came from Simply Recipes.