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| Ingredients: | |||||
| 2 lbs. | chicken breasts (boneless and skinless) | ||||
| 1 | whole head of garlic | ||||
| 1/4 c. | extra virgin olive oil | ||||
| 1 c. | white wine or sherry | ||||
| 1 tsp. | thyme | ||||
| 1/2 tsp. | oregano | ||||
| 1/2 tsp. | salt | ||||
| 1/4 tsp. | pepper | ||||
| Directions: | |||||
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Separate garlic cloves and smash each clove slightly and remove paper, but leave cloves whole (no need to mince or chop).
In a large skillet over medium flame, heat olive oil until you see “ripples” in the oil. Add chicken and garlic cloves. Cook until all the pieces of chicken are brown on both sides and garlic is soft (5-10 minutes). Add the wine and spices to the skillet. Increase flame until mixture boils. Reduce heat and cover pan. Cook on a simmer until all the chicken is done, flipping chicken pieces every few minutes (about 15-20 minutes). Serve with whole garlic cloves over the chicken (they will diminish in intensity during the cooking process). |
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