Garlic Chicken in White Wine Sauce

I don't remember where I found this recipe. I wish I did. Apparently based on a Bon Appetit recipe from 2004, it's low in fat if you trim the chicken well, low in sodium and so incredibly moist and rich that it's hard to believe it's so simple. Well, simple outside of peeling 30 cloves of garlic. Which is simple if you smack them with the side of your knife, but my hand hurts something fierce afterwards. The garlic mellows to an almost roasted texture between the initial sauté and the braising, and 30 cloves may not be enough. Yes, I said 30. I know it looks like a typo or some type of culinary torture but I assure you, it's neither. I serve the chicken with mashed red potatoes and sautéed spinach or steamed asparagus. Sometimes I bone and shred the chicken after it's cooked and make an almost stew-like presentation. Either way, it is a delicious meal.

1 chicken, quartered
1-2 heads (yes, heads!) garlic
1T olive oil
1t ground thyme (or 3 fresh sprigs)
1T pine nuts
2 cups white wine

Brown the chicken well in a large, heavy pan over medium-high heat. Remove to a plate, lower the heat to medium and add the olive oil. Separate, peel and lightly smash (do not chop) the cloves of garlic. Sauté the garlic and pine nuts until lightly brown. Add the ground thyme and stir for a few seconds. Slowly add the wine to the pan and heat to boiling. Add the chicken back in, lower the heat and simmer, covered, for 20 - 30 minutes until the chicken is cooked through.

Number of Servings: 4

9/25/08 - Ooh, I'm so excited! Elise of Simply Recipes fame took my dinner recommendation way seriously yesterday and gave me the credit on her blog today. How fun!