RCI-MT.004.0111.001
California-style Chicken
For garlic lovers Only!! Although you may reduce amount of garlic.
Prep40 min
Cook30 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- chicken1 unitcut in 8 pieces (about 3 pounds)
- 2 teaspoons
- chopped fresh basil leaves¼ cupor 2 teaspoons dried basil
- chopped fresh oregano leaves1 tablespoonor 1 teaspoon dried oregano
- ½ teaspoon
- ¼ teaspoon
- garlic40 clovesseparated, peeled
- ribs celery4 unitcut into 1-inch pieces
- 1 cup
- ¼ cup
- ¾ cup
- 2 tablespoons
Method
1
Pat the chicken pieces dry with paper towels and season them evenly with salt and freshly ground pepper.
2
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
2 minutes
3
Working in batches if needed to avoid crowding, add chicken pieces skin-side down and sear until golden brown, approximately 4–5 minutes per side. Transfer seared chicken to a plate.
9 minutes
4
In the same skillet, add the chopped onion and celery pieces, stirring frequently until softened, about 5 minutes.
5 minutes
5
Add all 40 garlic cloves, basil, oregano, and parsley to the skillet; stir constantly for 1 minute to release the aromatics.
1 minutes
6
Pour in the dry white wine and fresh lemon juice, scraping the bottom of the skillet with a wooden spoon to release any browned bits.
1 minutes
7
Return the seared chicken pieces to the skillet, nestling them among the garlic and vegetables.
1 minutes
8
Reduce heat to medium-low, cover the skillet partially with a lid, and simmer gently until the chicken is cooked through and tender, approximately 30–35 minutes.
33 minutes
9
Taste the braising liquid and sauce, adjusting seasoning with salt and pepper as needed before serving.