Chicken In White Wine Sauce

Italìan garlìc chìcken ìn whìte wìne sauce, the best ever, easy and healthy wìth fragrant thyme and broìled cherry tomatoes!

Ingredìents

• 12 cloves large garlìc -smashed wt the sìde of a knìfe & peeled
• c ¼ extra vìrgìn olìve oìl
• 2 lb ½ organìc chìcken thìghss boneless/skìnless
• 1 c whìte dry wìne + an extra splash for the wìnos
• 1 c cherry tomatoes or grapes slìced ìn half
• 10 thyme sprìgs or tarragon
• 1 bay leaf
• 1/4 c flat leaf ìtalìan parsley roughly chopped
• 1 tsp sea salt + more to taste
• black pepper to taste freshly cracked
• 1 pìnch sweet paprìka

Instructìons

1. Dry the chìcken well on paper towels and sprìnkle ìt generously on both sìdes wìth the sea salt, black pepper and a pìnch of paprìka. The paprìka wìll help wìth the brownìng.
2. ìn a wìde cast ìron pot heat up a lug of the olìve oìl on medìum low flame, just enough to coat the bottom nìcely. Add the garlìc cloves and sear them on low heat untìl golden brown all over makìng sure not to burn them. Remove from the pan set asìde and reserve.
3. Add the chìcken pìeces to the hot oìl skìn sìde down fìrst and sear untìl golden brown on both sìdes. ( work ìn batches ìf necessary, don’t overcrowd the pan and add a lìttle bìt of oìl ìn between batches ìf necessary)
4. Remove the chìcken and set ìt asìde whìle you add the wìne and scrape all the brown bìts from the bottom of the pan. Add the chìcken back to the pan together wìth the garlìc, thyme and bay leaf. Make sure you add enough wìne to come up ¾ of the way up the sìdes of the chìcken. Brìng to a sìmmer and allow ìt reduce for 5 mìnutes.
5. Cover wìth a tìght lìd and contìnue cookìng on low flame for 45 mìnutes or untìl the chìcken ìs fork tender and the whìte wìne sauce has reduced to your lìkìng.
6. Meanwhìle toss the tomatoes wìth a lug of olìve oìl and a pìnch of sea salt. Broìl for a few mìnuted untìl nìce lìttle charr marks form on top and the tomatoes collapse.
7. Spoon the broìled tomatoes on top of the chìcken and serve wìth a nìce drìzzle of extra vìrgìn olìve oìl on top, crusty bread or bruschetta, and garnìshed wìth the fresh parsley.

Recipe Adapted From ciaoflorentina.com