- 1 chicken, 3 1/2 to 4 lb., cut into 8 pieces
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 carrots, chopped
- 1 rib celery, chopped
- 1/4 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 40 cloves garlic, peeled
- 1 teaspoon chopped fresh rosemary
- calories 478
- fat 30 g
- satfat 9 g
- protein 41 g
- carbohydrate 12 g
- fiber 1 g
- cholesterol 146 mg
- sodium 80 mg
How to Make It
Preheat oven to 400°F. Rinse chicken pieces with cool water and pat dry. Season on all sides with salt and pepper.
In a Dutch oven, melt butter with oil over medium heat. When foam subsides, cook chicken, working in batches if necessary, turning often, until golden, about 10 minutes. Transfer to a plate. Pour off all but 1 Tbsp. fat. Add vegetables; cook, stirring often, until slightly softened, about 2 minutes. Pour in wine and cook, scraping up any browned bits, until liquid has almost evaporated, 30 seconds to 1 minute. Add broth, garlic and rosemary. Season with salt and pepper and bring to a boil.
Return chicken, skin side up, and any accumulated juices to pot. Cover and bake for 20 minutes. Remove cover; bake until juices have slightly reduced and garlic is very soft, about 30 minutes. (If mixture looks dry, add up to 1/2 cup broth.)
Transfer chicken to a serving platter. Use a fork to crush a few of the softened garlic cloves. Spoon sauce and vegetables over chicken and serve immediately.