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Chicken, Garlic and Herbs Recipe

This chicken, garlic and herbs recipe comes from our sponsor, The California Wine Club and is shared by El Molino Winery. Use free range chicken and a crisp white wine or dry vermouth.

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Yield: Serves up to 4


  • Free Range Chicken, a small bird jointed or two pieces per person.

  • 1 or 2 Tbsp olive oil

  • black pepper

  • thick slice of butter

  • sea salt

  • 6 large, sweet cloves garlic

  • a small bunch of parsley, tarragon or thyme

  • 1 glass wine - crisp white or dry vermouth

  • 1 lemon (optional)


1. Rub the chicken with a small amount of olive oil and black pepper.  In a large pan with a lid, warm a tablespoon or two of olive oil and then add the butter.  Sprinkle a pinch of sea salt into the bubbling butter.  Then place the chicken skin side down into the pan, keeping the heat at a medium-high while the skin crisps and becomes golden.

2. Bash the cloves with the blade of a large knife so that the skins breaks open.  Toss the cloves into the pan.  Once the skin of the chicken is crispy, turn the pieces over, reduce the heat to medium-low, and cover the pan.  The chicken should take about 40 minutes to cook. Keep turning the pieces to get an even color on all sides.

3. While the chicken is cooking, rough cut the herbs and marry together in a small bowl.  Once the chicken is cooked, remove to a serving pan or warm plates along with the garlic.  You may decide to remove the skin of the garlic at this point.

4. Pour out most of the fat in the pan except for grizzled golden juice stuck to the bottom.  Turn the heat to high, pour in the wine, add the herbs and let it bubble and pop.  Scrape the stuck bits from the bottom of the pan with a wooden spoon and allow the liquor to turn pale, about 2 minutes.   

5. Taste for seasoning. Add salt, pepper and a squirt of lemon juice if desired, then spoon it over the chicken so a small puddle forms.

Serve with rice of your choosing or diced roasted potatoes with a leafy salad on the side.

Wine Recommendation: This recipe pairs well with a crisp chardonnay such as Cloisonne Chardonnay. Buy it now.


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