Mistral’s Chicken with Garlic

adapted from Patricia Wells


1 3- to 4-pound chicken, cut into 8 pieces, at room temperature
Salt and freshly ground black pepper
  • 2
  • tablespoons extra virgin olive oil
    1 tablespoon unsalted butter
    40 large garlic cloves
    10 – 12 sprigs of thyme
    ½ cup dry white wine
    ½ cup chicken stock or canned broth


    1. Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.

    2. Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet and add the thyme on top. Sauté, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.

    3. Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chick

    Naptime Notes

    Naptime Recipe Serving ideas

    We loved ours with a delicious creamy polenta and green salad. And, of course, wine or beer. This chicken is even great for a casual dinner party!

    Naptime Stopwatch

    40 minutes

    Naptime Reviews

    My daughter likes her chicken to be so tender it is almost soup, so she loved this. My husband and I devoured ours, though brushed our teeth heartily before kissing each other goodnight!

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