Chicken with Lots of Garlic

By t1bishop

Ingredients

• 1 (3- to 31f2-lb) chicken, cut into
• 8 serving pieces
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 20 garlic cloves, peeled
• 1/2 cup dry white wine
• 3/4 cup reduced-sodium chicken broth
• 2 tablespoons chopped fresh parsley

Details

Servings 8

Preparation

Step 1

"Pat chicke1/4 teaspoon salt. Dredge chicken in flour, shaking off excess flour. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown
chicken in 2 batches, turning over once,
about 5 minutes total per batch. Transfer to a plate. Add garlic to skillet and cook, stirring, until just golden, about 2 minutes. Add wine and boil 1 minute. Add broth, then cover skillet and simmer until garlic is tender, about 15 minutes. Return chicken, skin side up, to skillet and simmer, covered, until just cooked
through, 20 to 25 minutes. Transfer
chicken to a platter. Mash 8 garlic cloves into sauce and season with remaining 1/4 teaspoon salt. Sprinkle with parsley. Spoon sauce and garlic over chicken