I am always trying new recipes. I subscribe to six food magazines, and you know about the cookbooks...Recently, I decided to revisit some of my old, favorite recipes. Like this one from the book that taught me to cook, "The 60 Minute Gourmet". The rice (recipe) in the photo is by the same author, and it went fabulously with this easy and flavorful chicken. Shame on me for abandoning these old favorites. It's been 10 years since I've made either recipe, but honestly, this was the best meal I've had in a very long time.
I only regret that I had nothing green to put on the plate. It would have made a much better photo. I think some sauteed spinach would have tasted delicious too.
salt and freshly ground pepper
3 tablespoons butter (divided)
2 whole cloves garlic unpeeled
1 large bay leaf
2 sprigs fresh thyme or 1/2 tsp. dried
1/3 cup white wine or vermouth
1/3 cup water
2. Heat 2 tablespoons of butter in a heavy skillet and add all the chicken pieces, skin side down. Cook 5 to 7 minutes until golden brown, and turn the pieces. Add the garlic, bay leaf and thyme.
3. Cook over moderate heat, turning the pieces so they cook evenly and completely, approximately 20 minutes. Remove the chicken pieces to a serving platter and keep warm.
4. Add the wine to the skillet. Cook over high heat, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Cook until wine is reduced by half. Add the water and boil briskly, about 30 seconds.
5. Swirl in the remaining butter, salt and pepper to taste.
6. Spoon the sauce over the chicken and serve with buttered noodles.