Garlic chicken is a classic of Spanish cuisine that never goes out of style. The magic is in the golden garlic and white wine that create a light sauce but full of character.
Mediterranean
Garlic Chicken with White Wine and Herbs
Classic garlic chicken with garlic, white wine and rosemary. Traditional Spanish recipe low in fat and high in protein.
- Spain
- MAIN COURSES
- Light
- High protein
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 38 g
- Fiber 0.5 g
- Carbohydrates 3 g
- Fat 14 g
- Sodium 340 mg
Story behind the dish
Preparation
Garlic Chicken with White Wine and Herbs is a preparation from Spain with easy difficulty. Reserve about 45 minutes in total (10 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chopped skinless chicken (1.2 kg).
- Have ready: 12 cloves of unpeeled garlic.
- Have ready: 150 ml of dry white wine.
- Have ready: 3 branches of fresh rosemary.
- Have ready: 4 sprigs of thyme.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Generously salt and pepper the chicken.
Generously salt and pepper the chicken. Brown it in hot oil on all sides for about 8 minutes in batches. Remove. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
In the same oil, add the whole unpeeled garlic and sauté 3…
In the same oil, add the whole unpeeled garlic and sauté for 3 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the chicken back in
Add the chicken again. Pour in the white wine and let the alcohol evaporate for 2 minutes over high heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add rosemary
Add rosemary, thyme and bay leaf. Cover and cook over low heat for 20-25 minutes until the chicken is tender. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Uncover the last 5 minutes to reduce the sauce
Uncover the last 5 minutes to reduce the sauce. Adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve with chopped parsley and rustic bread for dipping.
Serve with chopped parsley and rustic bread for dipping. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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