Evan’s Chardonnay Garlic Chicken

There’s nothing we at Cream City Cuisine like more than cooking with garlic…OK, aside from cooking with booze. In fact, the belief that you can never have enough garlic is one of the Rules We Cook By. This is, of course, unless you’re making strawberry shortcake or some other similarly unsuitable-for-the-charms-of-garlic recipe.

And so what better way to highlight, not only the charms of garlic, but also Evan’s home-bottled Chardonnay, than with this recipe that pairs both with chicken in a smashing rendition of a main course.

Evan’s Chardonnay Garlic Chicken

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Ingredients:

1 lb package of boneless, skinless chicken breasts

4-7 cloves of garlic, peeled

3 tbsp olive oil

1 cup Evan’s Chardonnay (or similar dry white wine as we won’t let Evan sell his remaining bottles)

1 tsp dry thyme (or two sprigs of fresh thyme, chopped)

Preparation:

Add 2 tbsp of olive oil to frying pan over medium-high heat. Add chicken breasts to oil and brown on both sides (approximately 8 minutes per side).

Transfer chicken to plate. Remove pan from heat while you prepare garlic.

Smash the peeled garlic cloves with the side of your cooking knife (or have your kids take a small saucepan to it). This releases the juices while making it easy to eat around if you don’t like biting a giant, juicy piece of garlic.

Add remaining 1 tbsp of olive oil to pan and return to heat. Add smashed garlic and stir until caramelized. Add white wine and thyme, stirring to get cracklings from chicken mixed in. Bring to boil.

Return chicken to pan and reduce heat to medium. Sprinkle with salt and pepper to taste. Cover and simmer until chicken is cooked through, about 10-15 minutes.

Remove chicken from pan and slice breasts into strips. Transfer sliced chicken to serving platter and spoon garlic and sauce on top. Excellent when paired with Piper’s Scotch Ale Potatoes.

Serves: 4

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3 Responses to Evan’s Chardonnay Garlic Chicken

  1. Laura says:

    I’m so jealous of your culinary adventures…why does everything cool happen after we leave Milwaukee? Perhaps The Chad and I will have to start documenting our own cooking misadventures…I’m envisioning an entry devoted to fondue. But that will have to wait until we move out of the Hahn Ranch (insert Price is Right noise here).

  2. Mandi says:

    Laura, we can certainly use an expert guest blogger on all things fondue! If anyone can come up with a multitude of fondue recipes that feature Wisconsin wine and beer, it’d be you, my friend.

  3. Jessie says:

    Oooo! That sounds AWESOME!

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