Dave's Dish of the Day: Garlic Chicken in White Wine Sauce

From Kendra: So I don’t actually have my own picture of this but this is my GO TO boxer dropper (when I get serious enough about a guy to cook for him) recipe. I usually serve it over white rice. Orgasmic. I cook it without the tomatoes and it’s just as good!

Click here for the recipe origin.

Chicken In White Wine Sauce


  • 12 cloves large garlic -smashed wt the side of a knife & peeled
  • c¼ extra virgin olive oil
  • 2lb ½ organic chicken thighs boneless/skinless
  • 1c white dry wine+ an extra splash for the winos
  • 1c cherry tomatoes or grapes sliced in half
  • 10 thyme sprigs or tarragon
  • 1 bay leaf
  • 1/4c flat leaf Italian parsley roughly chopped
  • 1 tsp sea salt+ more to taste
  • black pepper to taste freshly cracked
  • 1pinchsweet paprika


  1. Dry the chicken well on paper towels and sprinkle it generously on both sides with the sea salt, black pepper and a pinch of paprika. The paprika will help with the browning.
  2. In a wide cast iron pot heat up a lug of the olive oil on medium low flame, just enough to coat the bottom nicely. Add the garlic cloves and sear them on low heat until golden brown all over making sure not to burn them. Remove from the pan set aside and reserve.
  3. Add the chicken pieces to the hot oil skin side down first and sear until golden brown on both sides. ( work in batches if necessary, don’t overcrowd the pan and add a little bit of oil in between batches if necessary)
  4. Remove the chicken and set it aside while you add the wine and scrape all the brown bits from the bottom of the pan. Add the chicken back to the pan together with the garlic, thyme and bay leaf. Make sure you add enough wine to come up ¾ of the way up the sides of the chicken. Bring to a simmer and allow it reduce for 5 minutes.
  5. Cover with a tight lid and continue cooking on low flame for 45 minutes or until the chicken is fork tender and the white wine sauce has reduced to your liking.
  6. Meanwhile toss the tomatoes with a lug of olive oil and a pinch of sea salt. Broil for a few minuted until nice little charr marks form on top and the tomatoes collapse.
  7. Spoon the broiled tomatoes on top of the chicken and serve with a nice drizzle of extra virgin olive oil on top, crusty bread or bruschetta, and garnished with the fresh parsley.

Oven Method!

  1. Follow the above steps and transfer the chicken to a preheated 375”F oven.
  2. Cook for 45 minutes until the chicken is tender and the sauce reduced to your liking. Sprinkle with the tomatoes or grapes in the last 10 minutes of baking.

Sponsored Content

Sponsored Content